Kumquat Marmalade

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  • 2 large navel oranges
  • 1 1/2 cups sugar
  • 1/4 cup dark brown sugar
  • 1 1/2 cup sliced kumquats
  • 2 teaspoons total spices such as cinnamon, cardamom, black pepper, red pepper flakes or star anise
  • 4 cups water
  • Pinch salt


Wash and dry oranges and kumquats.
Zest and juice oranges, reserving orange juice. Add zest to a sauce pan with sugar, brown sugar, kumquats, spices, water and salt. Bring to a boil, then reduce to a simmer. Simmer 45-60 minutes, stirring frequently until thickened and jammy and water is completely evaporated.
Let mixture cool, then stir in 1/4 cup of reserved orange juice. Cover and refrigerate.
Great on toast, or with pork or chicken.


Recipe from Ballard Market - Culinary Resource Center
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