Updated: This has just been awarded the weekly winner of the Golden Gnome award for “Best Snack/Dessert” on Make Me Hungry’s flickr group. View here.

Who can’t resist waking up to crusty bread, spread with butter and fresh marmalade?

I guess when you’re a child, it’s not very appealing but for those a little older it’s the greatest thing in the world! A bitter-sweet morning treat with a fresh cup of coffee or orange juice would nearly be the ideal Summer (or Summer-feel) breakfast!

The idea for this came about due to my Kumquat tree being loaded with fruit. Whilst Kumquat Tea is usually the recipe of choice, now that I’m having difficulty finding passionfruit syrup, I’ve been leaving the kumquats as a Christmas decoration on the tree!

Although Kumquats could be mistaken for looking like a mini orange or mandarin, they aren’t so sweet like their counterparts. They’re not exactly the right fruit to bite into, as you might be in for a very bitter surprise! Due to this, I’ve always thought they’d be ideal for a marmalade. Hence, how this recipe came about.

Serve it on some toasted crusty bread or inbetween your sponge cake and cream, instead of the usual apricot jam!

Serves:

• 2.5 jars

Ingredients:

• fresh kumquats (around 3- 4 cups worth)
• 3 cups white sugar
• 50 grams pectin (Jamsetta with pectin – brand in Australia)
• 3 cups water

Instructions:

1. Pick your kumquats the same night, washing them and slicing them as fine as possible. Remove the seeds as well as you can. Transfer the kumquats and the juice to a large jug.
2. Add some water to the jug, mine came to about 800 grams for the water and kumquats together.
3. Cover the jug and soak overnight.
4. Pour the contents into a large pan and boil with a little more water for an hour.
5. Pour this back into the jug and find out the volume of your kumquat mixture. You’ll need to make sure you add the same amount of sugar as to the kumquat mixture. At this same time, mix in the pectin. Quickly mix everything in and transfer back to your pot.
6. Once all the sugar has dissolved, boil the ingredients. You’ll need to not stir this for around fifteen minutes.
7. Turn off the heat and remove any of the scum (bubbly component, seeds or dregs from the top), resting for another fifteen minutes or so.
8. Sterilise your jars and scoop the contents into the hot jars.
9. Cover with some plastic wrap over night, leaving overnight.
10. Place the lids on your marmalade and start using it!