Kumquats 3 Ways

Kumquats are polarising – people either love or hate them! We planted a kumquat tree 5 years ago when we moved to Villa Rustica and, although it’s tiny compared to the other citrus trees in the orchard, our kumquat tree is filled with fruit. As our produce increases each year, I’ve been calling on family (and google!) for ways to use this versatile – and often underappreciated - citrus fruit. 

Firstly, do you know there’s a trick to eating fresh kumquats? Simply squeeze a kumquat between your fingers to remove the juice and pop it into your mouth! You’ll find it tastes like a sweet lolly because the skin of a kumquat is edible and sweet. It’s only the juice and pulp that is tart. Of course, if you have a sour palette you will love the burst of sweet and sour when you eat the whole fruit.

Here are 3 tasty ways I’ve been using the kumquats from our little tree!

Mary’s Kumquat Marmalade

Homemade jam was a constant in my childhood where bottles of preserved fruits and assorted jars of jams were crammed into kitchen cupboards. At 88 years young, Mum still loves making jams and the first kumquats of the season are reserved for her so she can make the marmalade recipe that was passed down from her mother. 

INSTRUCTIONS:

Finely cut the kumquats, removing any white pith and separating the seeds. (This is the fiddly bit and may take 30 minutes or so). Put the seeds in a little cheesecloth bag or food safe bag. Place the kumquats in a saucepan, cover with water. Hang the bag of seeds over the edge of the saucepan with the kumquats. The seeds contain natural pectin which helps the jam to set.

Place the lid on the saucepan and soak overnight.

The next day, bring the kumquats to the boil and cook until soft. (Approximately 20 minutes)

Measure the amount of water in the saucepan and add 1 cup of sugar to each cup of water.*

Bring mixture to the boil, stirring occasionally. 

Continue to boil the mixture until it resembles jelly. (Approximately 30 minutes)

To test, dip a teaspoon into the marmalade and place in the fridge. Leave for 2 minutes - if it wrinkles and feels gel-like, your marmalade is ready!

Transfer to sterilised jars, cool and refrigerate. 

* Tip: If you love tart marmalades, you can use less sugar but remember that less sugar means it takes more time for the marmalade to set. 

Kumquats in Brandy

 I made this brandy last winter and gave it to friends and family for Christmas. The brandy becomes infused with an orange flavour and is amazing served on vanilla ice cream. Some people enjoy eating the brandy kumquats whole but I prefer slicing and adding them to cakes for extra bursts of flavour.  

 INGREDIENTS:

1 kilo kumquats

1 bottle of brandy (any brand)

1.5 cups caster sugar

1 stick cinnamon

6 star anise

6 juniper berries 

INSTRUCTIONS:

Prick kumquats with a fine skewer or fork.

Layer the kumquats, sugar and spices into a large jar. 

Pour the brandy over the kumquats and seal the jar.

Place in a dark cupboard and turn daily for 2 weeks or until the sugar dissolves.

You can remove the kumquats at this point although we let them soak from August until Christmas!! 

Decant into small sterilised bottles and gift either the brandy or kumquats to friends! 

Gluten-free Kumquat Cake

We don’t make cakes unless we’re holding a workshop or having friends over. This gluten-free cake is easy and a safe option when you’re unsure of your guests’ dietary restrictions. The almond meal makes a dense cake and I suggest serving thin slices with a dollop of yoghurt or cream. 

INGREDIENTS:

Cake:

About 300g kumquats (or the equivalent of 2 oranges)

3 cups ground almond meal

125g butter or vegan margarine (at room temperature)

1 cup caster sugar

5 eggs

Syrup:

2 tbs kumquat juice

½ cup sugar

2 tbs water

Optional for an extra burst of orange flavour:

 1 tbs Grand Marnier Liqueur or 3 drops Wild Orange Essential Oil  (DoTERRA)

To serve: 

90g roasted and chopped pistachio nuts

INSTRUCTIONS:

Place cumquats in a pan and cover with water. Simmer for 10 minutes or until soft. When cool, cut into halves and remove pulp and seeds.

Preheat oven to 180ºC and line the base of a 22cm cake pan with baking paper greasing the sides.

Combine the almond meal with the eggs, sugar and butter in a food processor or electric mixer. Mix well. 

Add the kumquats and mix again until smooth. 

Tip mixture into prepared cake tin and bake for one hour – checking and turning after 45 minutes. 

Meanwhile, make the syrup by placing all ingredients into a small saucepan and simmer for 10 minutes. 

When the cake is ready, remove from the oven and pierce the top with a metal skewer. Pour the syrup over the cake and let it absorb into the top of the cake.

Garnish the cake with dry roasted pistachio nuts and serve at room temperature. This cake is so moist it can be served the following day.