this post was submitted on 21 Jun 2024
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Topping for cheesecake, glaze for apple tarts, anywhere where the intense sweetness plus fruity tartness and a bit of bitterness makes a nice contrast. Marmalade can be melted, sieved and the liquid used as a sauce on vanilla icecream too. Adding a bit of arrowroot & water to the sieved liquid sets it to a firm gel, which goes pretty good as an icing substitute on a plain pound cake. A small spoonful of marmalade is a nice addition to a stir fry sauce too along with soy etc. Try it with cauliflower or broccoli. Bearing in mind that a jar of marmalade for toast only every day is usually gone in a week, so 6 jars will last maaaayyyybeee the worst of the winter.
oh yeah, it's good in icing for carrot or banana cakes
my last jar in the batch has less peel and is more like jelly and that would definitely be good with desserts
just want to add I chopped and seeded about 100 cumquats to make 6 jars
That's a LOT of chopping! Props to you.
Cumquats I just do whole in brandy for about 6 months. Seeding them is bonkers!