I am sucker for homemade jams. In fact if I am anywhere and someone is selling their homemade jar of preserves, I will buy it. This results in a lot of jars traveling inside my packed tennis shoes whenever I return from vacation.
This year I wanted to do something special with the kumquats that have been growing on my tree.
So I went online to find a good marmalade recipe.
This is hands down the most labor intensive cooking I’ve ever done. Even more than the “Rat Dropping Bread.”
See kumquats are little but they have seeds that are same size as a regular orange.
And no one wants seeds in their marmalade so you have to remove them all.
And… did I mention they are little?
The recipe I went with uses honey and mirin for sweetness and moisture. The recipe Beth was hoping I’d go with was one that used Maker’s Mark. (That recipe also said not to bother seeding the kumquats so maybe next year.)
I ended up with two jars worth of marmalade.
Which I jarred myself (first time ever).
I had a little extra which went straight to the fridge.
If you’re interested you can find the recipe here. Now that I look at this I realized it called for Shochu. Oh well I used mirin instead.