Kumquats are all over the place these days. And what to do with all those tiny golden orbs? Easy, make preserves. When I was trying to think up a winning entry for the Annual Grilled Cheese Invitational I used kumquat jam as a garnish for my entry the “Sweet Goat”. KCRW thought I did a pretty good job.
I’ve also made spicy kumquat preserves to apply to a piece of halibut or mahi mahi. Yumm. And nothing could be easier.
- 1 pound kumquats rinsed, sliced pits removed
- 1 cup sugar
- 1/2 cup water
- Place kumquats, sugar water in a sauce pan.
- Cook for about 20 minutes.
- For spicy version add 1 Thai Chili Pepper and cook.
- Cook, chill, spread.