Week of January 5, 2020

The tradition of TAProots jam making continues at our Florida home in the middle of winter, with our first batch of KUMQUAT Marmalade.  I planted a kumquat tree near the avocado at the back of the yard only four years ago, without any real idea about what to do with its fruit.  A few kumquats appeared each of the past two seasons, about the same time as the tangerines.  This year, the tree had lots of flowers and numerous small orange fruit, making it a handsome addition to the backyard.  As the fruit ripened, it became obvious that  wildlife also likes kumquats, as all the fruit below four feet of height disappeared, presumably due to our deer herd.  I let the rest ripen only a bit more and picked several quarts, leaving a similar amount on the tree.  The internet supplied ideas about uses for kumquats, including garnishes for salads and entrees, roasted to accompany grilled fish, and marmalade.  I used Chef John’s Kumquat Marmalade recipe, as it used only kumquats, rather than other oranges.  The fruit were quartered lengthwise, the membranes and seeds removed, and the fruit, peel and all, chopped into small pieces.  Two cups of these were added to the white zest and juice of one of our Meyer lemons, a star anise, a pinch of cayenne, sugar and water.  This sat overnight to macerate the fruit and then boiled down for 30 or so minutes until thickened.  It was then spooned into hot, sterilized 4oz. jars, with lids and rings to seal.  It was cooled and set up nicely, considering that no pectin was used.  The result is a most delicious tangy citrus jam that is a wonderful addition to any morning toast and coffee and to the TAProots list of gifts from the garden.