It is a thousand degrees in my kitchen. So warm I keep the lights off; somehow believing darkness=cool. Not. Really. Working. Yesterday Mike and I did a drive by pick off. You see, the day before, we were at my brother’s new home
and I noticed a line of kumquat trees. My brother didn’t know what they were, so i figured he wouldn’t mind if I took a handful or 10. Yesterday, while he was at work, we helped ourselves. Today, I didn’t feel much like hovering over the hob stirring & canning. So, I prepared a small batch. 3 jars: one for us, one for him, and one for pouring over vanilla ice cream. no canning required. With a sweet as honey peel and puckering sour flesh, kumquats make a perfect marmalade. Add a splash of booze and it becomes an adult only morning treat.
Boozy Kumquat Marmalade
3 cups finely slice kumquats (pits removed)
1 cup granulated sugar
1 generous shot tequila
pinch of kosher salt
Place all ingredients in a glass or ceramic bowl and let steep for about an hour. Dump into a heavy-bottom pot and cook over medium heat. Let simmer until it becomes jammy..about 20 minutes. Stir occasionally and watch it closely. you do not want it to become like sticky candy. Pour into sterilized jam jars and allow to come to room temperature. Store in the refrigerator.