Kumquat Lavender Marmalade

This tart yet slightly sweet kumquat lavender marmalade has a unique flavor that will have you finding new ways to use it.

This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.

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I’ve made my share of homemade jams in the last year. Luckily, it pairs perfectly with all the bread I’ve been baking at the same time. But despite that, we are only a household of two so those big batches of jams turned into gifts friends and family.

I present to you, a recipe that makes just 2 cups! This was mostly out of necessity because I could only get my hands on so many kumquats, but also because we are running low on canning jars.

What if I want to make a big batch?

I trust your multiplication skills are functional, so have at it! Not going to hold you back from making a vat of marmalade if that’s your jam. Then slather it on toast, grilled meats, add it to a charcuterie board, heck mix a cocktail with it!

Now, if you haven’t had kumquats before, know that they are a very tart orange-like citrus, so even with 2 cups of sugar in this recipe the end product is not going to be as sweet as other marmalades you may have had before. But I didn’t want to lose the signature tart. Otherwise I may as well have just stuck with oranges, amiright?

And then, right before canning/storing in the fridge, I added a tiny bit of lavender extract. Did you know that the combo of orange citrus and lavender kind of tastes like Fruit Loops? Add a drop of vanilla and it’ll really shine! I’m not crazy, I’ve tested this on unknowing test subjects. And again in my lavender linzer cookies.

And now a word from our sponsors… this recipe uses kumquats from Melissa’s Produce, but also Dixie Crystals sugar, and lavender extract paste from Taylor and Colledge. Have you entered to win prizes from the #SpringweetsWeek sponsors yet? You only have a couple days left! Do so by using the widget located at the end of this post. And there are a lot more recipes posted by others bloggers today, listed below!

Thursday #SpringSweetsWeek Recipes

• Carrot Cake Muffins by Sweet Beginnings
• Carrot Sponge Cake by Cindy’s Recipes and Writings
• Coffee Cinnamon Rolls by A Day in the Life on the Farm
• Crepes with Orange Butter and Almonds by That Recipe
• Easter Cookie Cake by Kate’s Recipe Box
• Key Lime Mini Loaf Cakes by Jen Around the World
• Key Lime No Bake Cheesecake by Devour Dinner
• Kumquat Lavender Marmalade by The Spiffy Cookie
• Lemon Lavender Bread by Eat Move Make
• Mini Coconut-Lemon Quick Bread by Palatable Pastime
• No Churn Praline Coffee Ice Cream by For the Love of Food
• Raspberry Almond Cappuccino Parfaits by Blogghetti
• Raspberry Almond Scones with Coffee Glaze by Hezzi-D’s Books and Cooks
• Rhubarb Cheesecake Bars by A Kitchen Hoor’s Adventures
• Strawberry Cream Cheese Pie by House of Nash Eats

We share recipes from #SpringSweetsWeek on Pinterest! Make sure you follow the board to see all the delicious recipes shared this week.

One year ago: Lemon Poppy Seed Madeleines

Two years ago: Black Pepper Parmesan Biscuits

Three years ago: BBQ Hand Pies with Beer Cheese Dip

Five years ago: Boozy Apple Cinnamon Bread Pudding

Six years ago: Dark Chocolate Peanut Butter Cup Cake

Seven years ago: Mini Chocolate Caramel Peanut Butter Cheesecakes

Eight years ago: Creamy Tomato Tortellini Soup

Ten years ago: Banana Pecan Waffles

KUMQUAT LAVENDER MARMALADE

Print

Yield: 2 cups Prep Time: 10 Minutes Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 lb. fresh kumquats, sliced crosswise and deseeded
• Juice from one lemon (about 3 Tbsp)
• 2 cups sugar
• 2-1/4 cups water
• 1/4 tsp lavender extract
• 1/4 tsp vanilla extract (optional)*

Directions

1. In a medium pot, combine the kumquats, water, sugar, and lemon juice.
2. Bring to a boil, reduce heat slightly and let boil for 15 minutes, stirring occasionally.
3. Reduce to a simmer, and cook for another 20-25 minutes or until reduced by half (to about 2 cups).
4. Remove from heat, stir in lavender extract, then transfer to a jar. At this point you can either process to seal or store in the fridge.

Notes

* The vanilla extract will help bring out a Fruit Loop flavor.

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