RECIPES, REVIEWS & SERVICES
Kumquat-Honey Marmalade w/Wine
1 1/2 pounds ripe kumquats
3/4-1 cup honey, depending on taste
1/3 cup white wine—I used Pinot Grigio (water is fine too, but wine is a lot more fun since you will then have to drink the remainder)
2 or 3 half pint jars or you can also keep the marmalade in the refrigerator.
Wash kumquats, slice the ends off of either side. Then slice kumquats crosswise in thin slices*. Put them in a large kettle, add the honey and the wine and stir until combined. Cover the kettle, bring to a low boil and cook for 5 minutes, stirring occasionally. (If canning, start heating the water for the hot water bath.)
Remove the lid and cook 10-15 minutes more. You can either heat it to 220 degrees or use a spoon and check how the mixture is gelling—-it will firm-up on the spoon. (It can take experience to judge this.) then ladle into jars or your refrigerator container. If canning—process 15 minutes in a hot water bath.
*Hint: After 1 or 2 slices on the blossom end (the opposite end from where the fruit is attached to the tree), you’ll need to use your knife to pop the seeds out.