by mrslarkin
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mrslarkin's Notes:
Expand1/3 pound fresh kumquats (about 1 heaping cup, or about 16 kumquats) Ask a question about this ingredient
6 ounces white semidry wine (I suggest Cupcake Vineyards Sauvignon Blanc) Ask a question about this ingredient
3/4 cups granulated sugar Ask a question about this ingredient
Prepare an 8-ounce jar with lid, or two 4-ounce jars with lids.
Ask a question about this stepWash and drain the kumquats. Snap off the little green stems. Cut the fruit in half from north pole to south pole, and then cut each half into very thin half-moon shapes. You'll run into some seeds, so pitch them as you work, with the tip of your knife. There may be some stragglers, but no worries, as you can catch them later on. And they're edible anyway, so seriously, don't worry.
Ask a question about this stepPlace the fruit in a medium-sized saucepan. Pour the wine over. Stir in the sugar. Bring to a boil over medium-high heat, and boil for about 9 minutes. Turn off heat and move pan aside. Let sit for one minute as you get your jar ready. Using a wide-mouth funnel is really helpful here, because this stuff is H-O-T! Scrape your hot stuff into the jar. Let sit for a minute or so, then seal your jar according to your preferred method.
Ask a question about this stepMy preferred method is to let jar cool some, and then stash in the fridge until I eat it all, which is pretty darn quick.
Ask a question about this stepI love kumquats & make a plain Jane version of this. You've inspired me to add wine to the next batch.
ooh... Have to try this.. Just finished making a huge batch of Meyer lemon marmalade with ginger & Cardamom, but hey, with jams, its can & keep!
whoa that sounds to die for! If anyone makes this, let me know!! And watch the total boiling time! I'm thinking less might be better.
YUM! I TOLD you guys! Kumquats are the new black! HAHA! I am making at least a double batch of this and canning it. I bet it is terrific on one of Mrs L's scones ....
heh! you guys need matching tshirts that say "go team kumquat!" for the race nxt wk. Watch the heat if you double recipe. The little baby kumquat strips are very sensitive. Do you use the frozen plate/spoon trick, or do you go by temp to check firmness?
I had the same problem last night, mrsl. I left the computer in frustration, returned later to find my edit had taken. It takes forever, but the site does finally add the edits. This is definitely on my to-make list, as the little box of kumquats I bought to play with still sits in the fridge. Thanks so much!
you're welcome cg! It's super easy and pretty delicious - slightly embarrassed to admit i ate half the jar with my morning toast(s). :-/
COOK'S NOTE: After stashing mine in the fridge overnight, and spreading it on my morning toast, the consistency was on the firmer side. A minute or two less of boiling time should fix it, so in step #3, boil for 7 to 8 minutes tops.
Between you, me and HLA, we have the makings of a kumquatapalooza :-) Looks great MrsL!!
Thanks CS! Aren't they divine? I'm glad we are sharing new ways to use them, besides as a Holiday decoration!
Me too!
Yup! Made a great breakfast this morning, schmeared on buttered multigrain toast!
This sounds truly intoxicating! I certainly hope you get it into the current contest, tout suite!
Phew! You had me scared for a minute there, friend! The photo is gorgeous!
ugh, i can't get it to take the current contest theme in the edit function. Does it show up on your end that it's in the contest??
Steven is the author of the best-selling Barbecue Bible and the host of two grilling TV shows: The Primal Grill and Barbecue University.
I've been under the weather all week and I'm just getting to this. I love everything about this (cupcake Sauv Blanc, yum!).