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Kumquat Rose Marmalade

Kumquat and rose marmalade (maple-sweetened)

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A lovely quick and simple kumquat marmalade, sweetened with maple syrup. The optional hint of rose water at the end elevates this jam into a delightful floral and citrusy spread.

Ingredients

  • 4 cups (400 gr whole) kumquats, de-seeded and thinly sliced
  • 1/2 cup maple syrup
  • juice of 1 lemon
  • optional 1 tsp rose water (or more or less to taste)*

Instructions

  1. Place all ingredients, except the rose water (if using), in a small pot with tall sides. Cover with a lid and bring to a light boil on medium-high heat.
  2. Continue simmering for anywhere between 20-35 minutes until the marmalade thickens nicely, stirring every few minutes, especially towards the end. Note that the timing can vary depending on how juicy your fruit is, how wide your pan is, your heat settings, etc. You'll notice that at the beginning when you stir and scrape the pan the bottom re-fills quickly with the cooking juices from the fruit. As you get closer to being done the marmalade scrapes away easily to reveal the bottom of the pan. You don't want to overcook things, so when you're at this stage if it looks thick enough to you, it's ready.
  3. Optional: if using rose water, add it in at the very end. Stir it through and remove from heat.
  4. Transfer the marmalade to a glass jar or storage container and allow it to cool completely before storing it in the fridge. Enjoy!

Notes

*Note: I use Cortas rose water, and that's the only brand I can recommend with certainty. Some others I've tried had an odd and overpowering perfumey kind of taste to them that I do not personally enjoy. Depending on your taste and how strong your rose water is, feel free to adjust the quantity to your liking. A hint of orange blossom water would be lovely as an alternative. Or feel free to skip it altogether and just enjoy a simple kumquat marmalade instead.