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Kumquat Whiskey Marmalade

Flat lay of Kumquat Whiskey Marmalade with baguette slice and a coffee

If you eat your booze it’s still technically considered to be within #dryjanuary limits, right? Asking for a friend…

This Kumquat Whisky Marmalade is just the thing to wake up your tastebuds on a wintery morning. Tart kumquats are paired with a hint of warming whiskey for an unforgettable fruit spread. Channel your inner Paddington Bear and enjoy this on a freshly sliced baguette, or my personal preference would always be a buttery croissant. I’m feeling some thumbprint marmalade cookies might be in order too…watch this space! xoxo Kirsty

Close up of Kumquat Whiskey Marmalade

Ingredients for about 8oz. of marmalade

  • 2 cups (approx. 16oz./550g) kumquats, rinsed in hot water if they’re not organic to remove the waxy protective layer - it’s not natural!

  • Zest and juice of 1 organic lemon

  • 4 slices of ginger

  • 3/4 cup (145g) sugar

  • 1 cup (236ml) water

  • 1 tablespoon (15ml) whiskey or cointreau

Quarter the kumquats lengthwise and scoop out the inner seeds and membranes. You want to be left with just the peel. This is easy to do with a small paring knife. Thinly slice the peels into strips.

Place the peels in a heavy pot. Add the lemon zest and juice, ginger, sugar and water. Place the pot over high heat and bring the mixture to a simmer, stirring occasionally. Reduce the heat to medium, keep cooking and stir occasionally for 10 minutes. Continue cooking and stirring for 30-40 minutes, until the mixture is thick enough so that if you scrape a spatula across the bottom of the pan, you can briefly see the bottom of the pan before the marmalade spreads back out. The mixture should reach a temperature of 215-220F (101-104C). Remove from heat and allow to cool slightly, for 5 to 10 minutes.

When it has cooled slightly, add the whiskey and combine. Spoon into a sterilized jar (find out how to do that here), and allow to cool completely before refrigerating. Keeps in the fridge for 2 weeks.

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