Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Kumquats are the new lemons.
This tasty winter treat is made from my neighbors' kumquats and some maple syrup gifted to me by a friend from up north. The flavors are delicious together and make a great marmalade for toast or to put with cheeses!
If, like me, you are wondering what to do with a bag of cute, but rather sour kumquats, make a kumquat-infused vodka.
Sweet, hot, and perfectly addicting kumquat marmalade!
Kumquat rind is sweet. I found a way to include the whole fruit in jam, together with the complementary flavor of cranberry. A delicious, not so sweet jam!
My out of whack kumquat tree yielded a bunch of ripe fruit in the middle of the summer, which led to a happy accident of a recipe - Blackberry Kumquat Cardamom Jam!
Start with a kumquat infused vodka recipe, add a bit of cucumber jam and make the perfect summer cocktail: The Kumquat Summer Tease.
This is a simple recipe with subtle floral notes. Rhubarb is now in season on the East Coast and freezing this jam will ensure you'll have a little spring well into summer.
A less labor-intensive (but still lovely!) marmalade made with cute little kumquats.
A sweet chutney-like pickle that goes pop!