|The kumquat jam turned out okay, but it seemed kind of skimpy of fruity pieces. Plus I still had lots of kumquats, and more fruit from my garden. Yes, it's been harvest time in my back yard. So I got this bright idea to make Back Yard Marmalade.|
I picked 30 more kumquats, which I washed, sliced, got rid of seeds, and set aside. Then I took a lemon and a grapefruit from my back yard and peeled off all the rind with a vegetable peeler. I chopped the rind up and cooked it in a pot with a cup of water and a pinch of baking soda, for twenty minutes.
Meanwhile, I peeled off the white pith off the grapefruit and lemon, and quartered them, getting rid of all the seeds. I threw the quarters in a blender and whirred them around for a few seconds. Then I threw them in with the cooked rind and remaining water, plus the sliced kumquats. I also added about a cup of pomegranate seeds, which I had frozen from our November harvest. At this point I added 5 1/2 cups of sugar and one package of pectin, brought the mixture to a boil and cooked for ten minutes. The photo above shows what it looked like at this point.
I tried it on a piece of toast this morning, and it's quite good, I think. The only weird thing is the crunch from the pomegranate seeds. Despite the crunchiness of the seeds, they added a pretty color and yummy taste, so they're a good thing in my book.