Very minorly modified version of a recipe we found on Serious Eats, written by Robin Bellinger, apparently based on a recipe adapted from 'wichcraft.
Ingredients- 1/4c + 1tbsp sugar
- 1/4c + 1tbsp water
- 1 dry pint kumquats, sliced thinly, seeds removed.
- 1/4tsp dry rosemary
- 1/2tsp ground black pepper
slicing the kumquats is the most time consuming part of this. Put the water and sugar in a small sauce pan and heat, stirring until the sugar is dissolved. Add all the other ingredients and stir around. Bring to a simmer and simmer for about 10-15 minutes, until most of the liquid is evaporated and the kumquats are more or less translucent. Transfer to a heat-safe container and cool, then put them in the fridge to chill.
Thoughts: The kumquats we started with weren't all universally ripe - some were still a little green - but it didn't really matter once we boiled them with sugar. The result was pretty phenomenal. Next time I would slice the kumquats more thinly - this time we sliced them into 1/8" rounds, but next time I would just finely chop them and not leave them as rounds. That said, this was our first real time trying to make jam (or something similar, anyway) and I was really pleased with the result.
Disaster Index: 1/10
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