Citrus fruits are sweet, tangy, and a great source of vitamin C, and the smallest citrus fruit, the kumquat, is no exception. Kumquats are known for their small,
oblong shape and beautiful orange color. Though they may be difficult to find at your local grocery store, kumquats are worth a trip to a local Farmer’s Market or specialty shop.
Look for a fruit that is without blemish and looks plump and brilliantly colored. They can be stored in the refrigerator for up to two weeks or even on the counter for up to a week.
When ready to eat or prepare, rinse the peel. No need to peel the fruit before eating! It’s edible! (The peel is sweet compared to the tangy, sour fruit.)
Make a kumquat jam or marmalade. Kumquats can tend to be a little bit sour, so you can control the sugar content in the jam to make it as sweet as you want! Slice 2 kumquats into thin slices and remove the seeds. Place the seeds on a square of cheesecloth and gather the cheesecloth to make a pouch that contains the seeds. You can use twine or string to tie the pouch closed. Place your sliced kumquats into a heavy pot with three cups of water and 2 tablespoons of lemon juice. Place the pouch of seeds in the water and let sit for 2-4 hours. The seeds contain pectin, which thickens your jam! After the wait, bring the water to a boil then simmer for about 30 minutes. Remove the seeds, and add ¾ – 1 cup of sugar. Let the sugar dissolve, stirring occasionally. This should take about 15 minutes. Once thick, take off the heat and cool. Store in an airtight container in the refrigerator.