Kumquat Marmalade

The British left us Indians with a lingering taste for marmalade and I grew up eating Orange Marmalade on buttered toast for breakfast every morning.  I love the bitterness of orange zest and when I was introduced to Kumquats in the US, I experimented with making Kumquat Marmalade and the result was an immense success. I love it on a warm buttered toast with a cup of strong coffee because the bitterness of the marmalade is complemented by the bitterness of the coffee!


1.    A box of Kumquats
2.    One large Orange
3.    ¾ cup sugar
4.    Two teaspoons Grand Marnier


1.    Wash the kumquats and pat them dry with a paper towel.

2.    Slice them thinly using a sharp knife (the pits in them are fully edible).
3.    Juice the orange (take the pits out).

4.    Mix the sliced kumquats, sugar, orange juice and Grand Marnier.
5.    Put the mixture into a small sauce pan and cook over low heat, stirring frequently.

6.    When the mixture looks sticky and has the consistency of jam or jelly, turn of the heat and let the mixture cool.
7.    Serve on a buttered toast/ toasted croissant. I love it with a cup of strong coffee!


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