candied kumquats and meyer lemon marmalade
Prep time: 
Cook time: 
Total time: 
Serves: 1 jar
 
Ingredients
candied kumquats
  • 1 cup whole kumquats
  • 1 cup water
  • 1¼ cup (225) granulated sugar
  • 2 tablespoons honey
meyer lemon marmalade
  • 3 meyer lemons (recipe is easily scaled up if you want to make more)
  • 2 cups (400 grams) granulated sugar
  • ⅔ cup water
  • 1 star anise
  • pinch cloves
Instructions
for candied kumquats (recipe only slightly adapted from New York Times)
  1. In a small saucepan, cover the fruit with cold water and bring to a boil. Drain. Cover the fruit with cold water and bring to a boil again. Drain and set aside.
  2. In the same saucepan, combine 1 cup water and the sugar, bring to a boil, reduce heat and simmer for 10 minutes.
  3. Pierce each piece of fruit 2 or 3 times with a paring knife. Drop the fruit into the sugar syrup and continue to simmer for 15 minutes for kumquats or 20 minutes for lemons.
  4. Remove from heat and leave the fruit steeping in the syrup unrefrigerated for 8 hours or overnight.
  5. Bring the syrup and fruit to a boil, then reduce to a simmer for 10 minutes. Stir in the honey, then cool and store in a glass jar. Fruit and syrup will keep in the refrigerator for 3 months.
for meyer lemon marmalade
  1. Using a mandolin or very sharp knife, carefully slice two lemons as thin as possible. Place in a small saucepan, cover with water, and bring to a boil. Drain and repeat.
  2. Add the sugar, water and star anise and bring to a boil, stirring until the sugar is dissolved. Reduce heat and simmer until the liquid has reduced and thickened. Remove the star anise, squeeze in a slice of the last lemon, and allow it to cool. Will keep in the refridgerator for 3 months.
Recipe by oh honey bakes at https://ohhoneybakes.com/cinnamon-rolls-candied-kumquats-gluten-free/