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Breakfast delight

This year, I must keep closer tabs on the kumquat tree. Although I remember it blossomed twice last year, I don’t recall when exactly. Poor record-keeping by the lead gardener isn’t a very useful approach to managing the Jasmine Garden.

In truth, though, I didn’t rate the tree particularly highly. That was before I discovered that kumquats make arguably the best marmalade ever!

Marmalade 3.16
About a week ago, I gathered the second crop of the season, totalling 2.5 lbs (rather more than 1.1 kg). This followed January’s yield of 1.5 lbs, not bad for a small tree that I estimate to be about 6-7 years old.

When the Engineer first brought the tree, he promised us a satsuma. It turned out to be a surprise, and a puzzle, but we kept it; and I’m very glad we did.

It’s a compact specimen of neat habit, much less given to sprawling and spiking the passer-by than the lime tree nearby, with dark green leaves and abundant small, sweet flowers. It has reached well over 6 feet in height and bears fruit at all levels. This time around, they were massed towards the top of the tree, catching all the sunlight.
Kumquat crop 2.16

But the appearance of the first significant crops this year presented quite a challenge: what to do with them? Kumquats work – up to a point – with sweet potatoes in a rather unusual pasta sauce. For the rest, I turned to a book I’ve had for years but scarcely ever used: “Home Preservation of Fruit and Vegetables” – 1979 edition.

Published by the UK Ministry of Agriculture (MAFF), the book first appeared in 1929. It’s wonderfully business-like, lucid and concise, and covers a whole range of techniques from bottling to jam-making to preparing fruit syrups.

If you want a straightforward, no-nonsense guide to take you through jam or marmalade making (and much more), with a section for trouble-shooting and categorically without the distraction of unreal photos that promise you blissful teatimes in improbable gardens…. well, this is the book for you.

Thank heavens I have it! I’ve always assumed that jams, preserves etc were too complicated for me to make (I’ve no idea why, but I think it was something handed down from my mother, along with a horror of the idea of swimming in the sea).

But, once I set to, I truly enjoyed the process. And we enjoyed the product.

The second batch was even better. I read through the MAFF guide for some pointers on how to refine the marmalade. It worked well to reduce the amount of boiling liquid appreciably: kumquats are delicate-skinned fruit as well as small in size, and don’t need so much initial cooking as, say, oranges. I also reduced the amount of sugar. The final recipe was 2.5 lbs kumquats, 4 pints water and 3 lbs sugar.

On recent visits to London, I have bought San Giuliano marmalades, organic produce sourced from Sicily, as a treat for us. Now, though, there’s a home-grown, organic alternative. Sweet, delicate and utterly delicious, our own kumquat marmalade.
Kumquats harvested 3.16

6 Comments Post a comment
  1. Delight indeed. Beautiful colors and I can imagine the aroma.

    March 12, 2016
  2. Sounds delicious; I don’t have a kumquat, perhaps I should buy one although here I have to keep my citrus in the greenhouse during the winter. Being English I think the best marmalade is made from bitter or Valencia oranges which certainly have an Arab source so maybe you can get them in Egypt.

    March 12, 2016
    • You might consider acquiring a kumquat tree if you have plenty of space; if not, then I think I would advise sticking with more mainstream citrus. We do get bitter oranges here, but I have developed a sweeter taste by now and I have to say I prefer the lighter, brighter marmalades. That said, the San Giuliano range is glorious.

      March 13, 2016
  3. Yum! I would love a kumquat tree, but too cold here. I love the shape of your raised beds, too. Gorgeous!

    March 22, 2016
    • I’ve just discovered that kumquats are known as “bortu’aan seeni” here, that is, Chinese oranges! This may, perhaps, be a passing acknowledgement that we owe China/India a debt of gratitude if citrus trees originated in those parts of the world.
      Thank you for your comment about the raised beds. Now, if I could just raise the quality of the soil we would truly be flying. Like so many others, I have a dream…

      March 23, 2016
      • I am a dreamer from way back… amazing how many come to fruition! And you already have honeybees!

        March 23, 2016

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