The last of the kumquats are disappearing off the shelves, which makes me really sad. I love the little guys, they’re like nature’s Sour Patch Kids (my favorite candy). Preserving them keeps them around all year long, though, and this kumquat and vanilla bean marmalade will allow you to enjoy them through the summer months.
In addition to their sweet/sour/bitter flavor combination, I love preserving kumquats because they’re one of the easiest citrus fruits to put up. Their skin is edible from the start, so they don’t require the same elaborate soaking and boiling ritual that oranges or lemons need.
If you’ll eat the marmalade within a few weeks, you can skip the processing part and just store it in the refrigerator. If you’re new to canning or need a refresher, check here.
P.S. Can we talk about how much I love this beautiful little tea cup? I really love little Japanese ceramic teacups, but I find anything that holds near-boiling liquid but doesn’t have a handle to be really impractical. I guess I need to start making pots of tea so I’m not pouring the incredibly hot water directly into the cup? Is that the secret?