Kumquat Marmalade – Beautiful, Delicious, and Almost Easy to Make

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I believe this will make your marmalade even less bitter, but mostly it’s for appearance. For me, those little white bits spoil the perfect, clear-orange jelly that’s produced. But if you think I’m crazy, and you want to save a half-hour, you can probably skip that step, as long as you get all the seeds. I really hope you give this a try soon. Enjoy!

 
 
Ingredients for about 2 cups:
2 generous cups sliced kumquats (measure after they have been quartered, seeded, and sliced into small pieces)
zest and juice of 1 lemon
small pinch cayenne
1 cup white sugar
1 cup cold water
1 star anise (I remove after 10 minutes of simmering)
– Note: You can just go by appearance, but I took the temperature right before it was done, and it was bout 215 F., so I imagine when I was finished it was around 220 F. You can also put a spoonful on a plate in the fridge, and test that way.


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