Back during citrus season, Prof. A. and I were strolling around the winter market and happened upon a pile of kumquats. I hauled a few quarts home to make this marmalade, which came out well. I’m working on finishing off the last jar now, actually. I learned two things in the process:
1. prepping tiny kumquats takes a ton of time, and so next year I will do this with oranges or grapefruits.
2. but the actual processes of small batch canning are really, really not hard or time-consuming. A year of reading Food in Jars has driven this point home, and so I have high hopes for this summer’s canning season.
Here’s the recipe link to Small Batch Kumquat Marmalade from Food in Jars.