I think my favorite thing about living in the Los Angeles area are the farmers markets. My son loves them, too! I have an adorable conversation saved on my phone of him saying “farmers market. blueberries. home. mouth.” I’m not sure what we’re going to do when berry season is over, he’s not yet two so “in season” is going to be quite a feat to explain.
While there is a farmers market across the street from our place every week, I had to take a trip to a larger one. Just to explore. There was more citrus at that location and I picked up some kumquats for my husband. Kumquats were one of the first “adventurous” items we picked up at the grocery store and he’s grown quite a fondness for them.
This particular batch was turned into jam! The resulting condiment has a bitter tartness. I think it’s the first time I’ve understood bitter as being a positive flavor component. The bitterness from the kumquat peels provides a balance with their natural sour edge.
- 16 oz kumquats, sliced and seeds removed
- 1 C sugar
- 1/2 C orange juice
- 1/2 C water
- 1 tsp vanilla extract
- Combine all ingredients in a large pot over medium heat. Bring to a boil and then reduce to a simmer. Simmer over medium-low heat for 35 minutes or until thickened, stirring frequently.
*This recipe is adapted from Nicole at http://wonkywonderful.com/kumquat-jam-recipe/*