Jamming it Up

Honestly, I don't know if marmalade is classified as a jam or not. I told you before I've never particularly cared for marmalade as a topping for toast, biscuits, or scones, that is not until now.

Kumquat marmalade is better than any marmalade I've ever tasted. Now to be fair, since it hasn't been on my favored list I haven't tasted a lot of marmalade, but what I have tasted makes a nice compliment to poultry or ham in some sort of glaze or Jezebel sauce, but I find it just a bit too bitter to sweeten bread.

This is not so when it comes to kumquat marmalade, at least in my book. Maybe because I actually like the tangy bite in a kumquat and am used to ingesting them peel and all, as they are meant to be eaten. Whatever the reason I now have a new favorite topping for breakfast breads and surprisingly it's a marmalade.

This takes a bit longer than the satsuma marmalade I made earlier, unless you are fortunate enough to have seedless kumquats, but it is well worth the extra effort.

So if you have a lovely citrus tree in your yard with beautiful little tart fruit, with a quirky name and a bit of a bite, and you have up until now thought of it mainly as ornamental, you might want to think again and give this recipe a try. I found it online, as usual, at A Cooking Life. The author gives wonderful step by step instructions, with beautiful pictures, so I won't try to recreate all of that here. Give it a try and come back and let me know what you think.

Linking up with Shay at Quilting in My Pyjamas for