Homemade Kumquat Marmalade with Brie Cheese

I don’t like brie cheese. It’s boring.

There. I said it, I meant it, and I’m ok with you despising me for it. But before you send off that nasty email, I must clarify, I’m not talking about the real deal, raw milk, wheels of wonder that are true Brie cheeses.  Cheeses from milk so pure you can taste what moseying bovines feasted upon.

If only most “Brie” cheeses were so divine… But they’re not. Most are a bunch of bloomy rinded discs of boring. However there is salvation.  Salvation in a little orange jar and a cast iron pan.

Normally I’m more of a cave aged Cheddar and a pungent Blue Cheese boy, but they will get passed up in a second if I’m served a plate of fried bread with brie and a sexy little marmalade. A Seville Orange marmalade is always nice, but this citrus season we’ve been making another sweet little number which has us begging for more…  Kumquat Marmalade.

A tinge of bitter is such a nice counter balance to the sweetness of the sugar and citrus, but Seville Orange marmalades are almost a touch heavy on the bitter for my taste. It is a bitter orange after all.  However, kumquats are perfect. Plus the skins are delicately thin, perfect for the marmalade after they’ve been soaked overnight to soften them up.

We’ve become such fans that the fruit from our kumquat tree has little hope but to be soaked, sliced, sugared and simmered, then bottled in our cute little Weck jars.  No Kerr for these little ones. They are getting the star treatment.

For anyone interested in jamming, we can’t recommend The Blue Chair Jam Cookbook enough. The instruction is fascinating and thorough. The recipes are exciting, seasonal and useful throughout the year. She lays the foundation for the user to understand the principles then have the freedom to impart their own vision into their preserves. And her recipes are inspiring and drool worthy. The book is laid out based on the seasons, perfect for the home gardeners like us.

For this Kumquat Marmalade recipe, we crafted the marmalade in a simple fashion, keeping the ingredients to just the kumquats, sugar and water. Then we used The Blue Chair Jam Cookbook as our guide in the cooking and testing. We loved how the marmalade came out. Brie became sexy once again.


cooking with the kumquat seeds for the natural pectin

fry the bread, layer brie cheese & lather on the marmalade

enjoy the beauty of your fruit

5 from 1 vote
Kumquat Marmalade Recipe
Cook Time
45 mins

Cooking and testing instructions adapted from The Blue Chair Jam Cookbook.
Since the sugar content is based off of the weight of the fruit, we wrote out the recipe based off of 1 lb of kumquats to make everything easily scalable. The kumquat to sugar ratio is 1:.75. 1 cup of sugar weighs approx. 200g if you need to figure out adjustments for measuring by volume. The seeds provide the pectin for you, so make sure you don’t throw them out when squeezing the kumquats.

  • 1 pound (455g) Kumquats
  • 3/4 pound (1 2/3c) (340g) Sugar
  • 2 cups (470ml) Water
Day 1:
  1. Slice the kumquats in half lengthwise. Over a bowl covered with a mesh strainer, squeeze the kumquats and rub back and forth between your fingers. This will help loosen the fruit segments from the rind. Remove segments from rind and set both aside.
  2. After squeezing, wrap segments and seeds from the mesh strainers in cheesecloth. Slice kumquat rinds into thin strips. Combine cheesecloth bundle, rinds, and kumquat juice all into the same bowl, and add the 2 cups of water. Cover and set aside in refrigerator for at least 12 hours to help soften the kumquat rinds.
Day 2:
  1. Put 5 metal spoons in a flat part of your freezer for testing the marmalade at the end of it’s cooking.
  2. Put all of previous day's contents (liquid, rinds, and cheesecloth bundle) into a medium saucepan. Add sugar.
  3. Bring contents up to a boil over high heat. Reduce to medium high and boil for at least 45 minutes, but it may take longer depending on your heat, pan, and quantity of kumquats. Do not stir during the initial bubbling, but after it starts foaming, stir occasionally to prevent the marmalade from burning.
  4. Test the marmalade. Remove it from the heat and put half a spoonful in one of the frozen spoons. Put the spoon back in the freezer for 3 minutes. Then remove and feel the bottom of the spoon. It should feel neither hot nor cold. If still warm continue freezing for another minute or so. Tip the spoon to see if the marmalade runs. If the top layer has set to a jelly consistency it is done. If it runs, continue cooking for another few minutes and test again.
  5. When finished cooking, using a stainless steel spoon, skim off any surface foam. Let kumquat marmalade rest for 10 minutes. Pour marmalade into one jar. Wait for a moment to see if rinds float to the top. If so, let marmalade rest for another 5 minutes. If not, then pour kumquat marmalade into the rest of the jars and process according to manufacturer’s instructions.
{ 221 comments… read them below or add one }
  1. Shirley

    At last found a recipe like my mother made. Thanks a million.

    1. Todd & Diane

      Thanks Shirley!

  2. monika funaro

    Great recipe second time around, first time added a bit of ginger and some lemon juice to make it less sweet.

  3. Posey D.

    Moving into a new home is exciting but who knew what a Kumquat was until I owned my very own tree! Thank you for offering this great recipe online and making my first ever experience of domestication a true success!

  4. Kate

    Just made a batch of your Kumquat Marmalade – your photos sold me. It looks like sunshine in a jar and the sneak tastings from my spoon are exactly what I hoped for. Thank you.

  5. Madelen

    wow, can’t wait to make Golden Kumquat marmalade with jalapenos, or maybe even a habanero. Will make a great glaze on chicken or ribs..

  6. Stacey

    I was looking for a recipe for kumquat jalapeño jam and came across this. Will definitely try it as it looks to be perfection! But I must ask – how would I adapt the recipe if I wanted to add the heat of a jalapeño?

    1. White on Rice Couple

      Hi Stacey,
      We would just finely dice some jalapeno and add it to the mix when you are cooking it. How much depends on your jalapenos (ours always vary quite a bit in spiciness). I would start with somewhere between a 1/4 to 1/2 of an average jalapeno. Good luck!

  7. Rob

    Thanks for the recipe; my contribution to it:
    Fruit weight times 0,74 = sugar weight
    Fruit weight times 1.03 = water weight

  8. Sue

    Hi, whats the chance of you adding this pic and recipe (specifically) to facebook?

  9. Susie

    I just have to share my brilliant idea… I used herb scissors to snip the kumquat rinds, and it made processing two pounds of kumquats an absolute breeze (and made up for the time I spent browsing your blog). I am literally giddy about the beautifully uniform slices!

    1. White on Rice Couple

      Love the tip. We use our scissors all the time in the kitchen but didn’t think of using them on the kumquats. Thanks for sharing!

  10. Sue

    Hi again just asking, is 470ml mentioned the total amount of water you added here – it seems not a lot and my mix is already quite gloopy pre-cooking and without more am sure it would burn? Plus, at what point did you pull out your muslin bag?

    1. White on Rice Couple

      This base recipe is for a small batch of marmalade so it won’t seem like a lot. Like we mentioned in the head note, it is to make it easily scalable for larger batches. As far as your mix seeming gloopy, it will a bit but it sounds like your kumquat seeds may have more pectin than ours usually do. Feel free to add extra water if needed. And if the mixture doesn’t set well, just keep simmering down the marmalade until it reaches your desired consistency. We leave the seed bag in until the end, but you can always pull it out after cooking for a bit and squeeze and scrape the pectin from the outside of the bag. Whichever way works best for you.

  11. Sue

    Love your stunning photo’s and having seen these I too am off to buy the last vestige of Kumquats in our local shop. I have to ask where did that gorgeous little vintage pan originate from…does it have a specific name?

    1. White on Rice Couple

      Thanks Sue! The pan was something we picked up in a local antique shop. Sorry, there is no name on it anymore. So cute, though, huh?

  12. Jane

    Yum! Your gorgeous photos make me want to cook up this marmalade today. You are a master of capturing and composing honey or fruit or simple ingredients and making your viewers want to run to the grocery store. Do you teach food photography classes?

  13. michelle y.

    Ha! I’ve been wondering what to do with a half pound of these teeny tiny beauties! Perfect for a lazy sunday !

  14. Tricia DeVere

    I am very excited to try the kumquat marmalade receipe.
    I shop at Trader Joe for my exotic fruits,cheeses ,etc.

  15. Lisa

    Your timing couldn’t be more perfect, I was just gifted two pounds of kumquats and marmalade was my first thought. I’m glad you don’t use pectin in yours.

  16. gluten free chocolate

    The Cook Book looks so wonderful. Thanks for sharing this great information.

  17. sally cameron

    Just posted on FB. Here is the link. https://www.facebook.com/profile.php?id=1406275085

    Would love to win this cookbook and make some jam!

  18. sally cameron

    T&D, Your kumquat photos are absolutely beautiful. Pretty colors, contrast and light. I’ve not worked with kumquats, but I love all citrus. I have been wanting to make jam and can it, so if I can get my hands on some kumquats this would be a great one to try. I’ve read of Blue Chair Fruit and I’m sure the book would be terrific. Thanks for a great post.

  19. Katy
  20. Katy

    Oooo this cookbook looks wonderful!

  21. Ethel Louise

    These are divine! I made some kumquat marmalade the other week and was on a roll — until I walked away from the stove to pluck the day’s reading off my shelves and returned to find the marmalade scorched. Thankfully there are still some late-season kumquats available at my local coop: I will reward myself with one more try if I make good progress this week!

  22. karine

    we love kumquats and having a good recipe for a marmalade using them is wonderful, thanks.

  23. Kristi

    Kumquats are such a treat! And, I’ve never imagined making them into a marmalade, whose color is so stunning! Beautiful idea!

  24. Cardie K Molina

    Hi – am making the jam right now! almost time to test. thank you so much for the recipe. my cpa has a huge old tree in her front yard and let me pick. some tips…use double cheesecloth as some of the tiny seeds work their way out – not a bad thing – and don’t tell too many people you are making! they all want some! this is a pretty labor intensive prep, oh yes…i used a grapefruit spoon to “pulp” the kumquats and it worked great. i just noticed there is a book giveaway…i hope to win.

  25. Deb W

    Sounds so good. I was recently in the Florida Keys and was given some sour oranges, and some key limes and made some great marmalades with them. I ate some of it with brie. Seems like a natural combination.

  26. Wendy

    I love your website…keep up the great posts!

  27. April

    Oh! This sounds like such a great book! 🙂

  28. Amanda @ Easy Peasy Organic

    I have been living on brie and mango jam wraps lately … yum!

  29. Anjee

    I tried the marmelade and it is delicious. The only thing to add is that the marmelade did not stop running until I added some additional pectin. I often rost bread in a pan – and it is also lovely to melt camembert or some goat cheese in the pan, too.

    1. White on Rice Couple

      Maybe your kumquats didn’t have as many seeds as ours. They are what supply the pectin for the marmalade and why they are reserved and boiled with the juices and rinds. Good to know about your experience and it’s something for everyone to keep in mind when jamming or making marmalade with kumquats.

  30. jess s

    I need this cookbook. *need* I keep putting it on my birthday and holiday wish lists, and no one buys it for me.

  31. Stephanie Markey

    I got into canning some jams last summer. I would totally love a cookbook on all sorts of jams! Thanks for the chance!

  32. Andrea

    This looks great. We’ve just started trying some indoor gardening and have kumquat tree on order @ our local nursery. Would love to have some information on preserving the fruits of our labors!

  33. Nan

    I love making jams and marmalades! I put grappa on top of the finished product and then a double layer of plastic wrap between the jar and lid before tightening down the lids. The grappa acts as a preservative so no more processing is needed. The plastic acts as a seal. I like this because sometimes, when jams are processed again for the jar sealing they can become “over-cooked.” Plus if you use the ‘grappa method’ you can use any jar and lid combo you have. I save old jam and jelly jars, mustard jars, caper jars, any pretty little jar and lid, to use with my jams. Just like the Italians!

    Thanks for hosting the give-away!


  34. Laura B.

    Looks amazing!

  35. Carol M.

    There’s a recipe on Epicurious for Kumquat-Jalapeno Marmalade that I’ve made countless times. It’s time consuming, quartering and seeding the kumquats, but such a delicious reward! I’d never
    thought to can a larger batch – duh. Thank you for your recipe for kumquats. I look forward to
    making it and preserving the results. And thank you, too, for the book offer.

  36. RSA Online

    Oh wow I think this is definitely going to be my new favorite appetizer snack 😉

  37. Vicki B

    This looks divine!

  38. Phoebe

    speak of the devil, i was just eyeing the canning jars at the supermarket the other day. Never tried canning but it looks like fun and there are some lemons on my tree ready to be used. The book would be a great help. Thanks for the giveaway! Love the photos on your site. So beautiful …

  39. Michelle in Seattle

    The name alone sounds delicious but your photographs push this to divine. I can’t wait to make it and taste this recipe!

  40. Roberta

    Thank you for this awesome opportunity.
    Very tempting book…
    Besides, efortless as it seams in your photo shots…everyone should have a go.
    I am more a jam consumer than a jam maker, but my first efforts were quite satisfying and I would love to receive suggestions and inspiration from this very interesting book…
    p.s. I’ve just posted this link to my facebook account!

  41. Faye

    Love the kumquat, definitely gonna make this marmalade tomorrow.

  42. Beverly

    I’ve seen her cookbook everywhere, and would love a copy! I’m determined to can some of my own jams and jellies this summer!

  43. Fiona Hunt

    Hi Going to try this recipe this weekend. I am just back from Spain and have brought my Kumquat crop back to snowy Scotland to attempt a better batch of marmelade from my last efforts last year. I think the soaking overnight may be the key that I didnt do last year and will let you know the outcome. I am just after the giveaway cookbook really as I dont own a good jam and marmalade book althought I think I have everything else.


  44. Christine

    Hi! I haven’t had kumquats but had a fabulous loquat tree a while back. Such a beautifully shaped tree. Never did get to make anything from them because we moved. Have you had any experience with the loquat? Recipes?

  45. Jessica

    Beautiful pictures! Would love the cookbook so I can get inspired!

  46. Linda

    Gorgeous photos. Awesome blog…..I used to have a kumquat tree. Another place, another time. Hard to find them where I live now in zone 8. So, now I’m on a mission!

  47. Nan

    Sign me up! I’ve made a version of kumquat marmalade before – it was wonderful and I wished I made a double batch. On another note, the mister and I are headed to Vietnam! I’m super excited as I’ve never been there before (he’s been there many times) and we’re going to DaNang. Is there a restaurant that we must try? A shopping experience we shouldn’t miss? A tour or day trip we must see and do? I’ve read through all of your Vietnam posts – amazing photos – and after reading them I’m just more excited about going. Any suggestions you can give would be greatly appreciated!! Thanks! xo, Nan

  48. Laurel

    I have never made jam but would love to try. Wow, weck jars- that really is star treatment.

  49. Jessie Wilson

    This marmalade recipe looks delicious – I will definitely give it a try! Thank you for doing this giveaway 🙂

  50. Nicole

    Your photos are stunning! Wish I had some of that marmalade right now.

  51. laura @ alittlebarefoot

    i love the look of this book!

  52. martina

    awesome book idea! i hope i win.

  53. Sacha

    This marmalade looks fantastic! I started canning on my own a couple of years ago (previously had done it with my mother). This book definitely looks very helpful – if I don’t win, I may have to pick it up!

  54. nicole

    ooh yum. i want this for breakfast. we’re expected to get 6-12 inches overnight tonight here in park city, utah. so the idea of a blooming kumquat tree is a very beautiful thing at this point.

  55. AppleTree

    Your photography is phenomenal.

  56. Emily@Darby O'Shea

    This marmalade looks delicious. I’ve developed a canning habit recently and would love to add that book to my arsenal!

  57. Fridaybaker

    Wow. I can’t decide which is better, the recipe or the photography! I’ve been seeing the Blue Chair book advertised, but your stunning photos of the Kumquat Marmelade have to be about the best advertisement for it I’ve seen yet. I CAN’T WAIT TO TRY THIS, and your beautiful photography has inspired me, finally, to try to photograph some of my own kitchen creations. Thank you for such a wonderful blog. When I peruse it I’m just amazed at the talent and creativity with which some people are blessed, and am so happy that the focus is on food, gardening and beauty -all of my favourite things! Please, please, please…….. keep blogging!

  58. Mairi @ Toast

    Never used kumquats before…will have to hunt some down. Stunning photos as always 🙂

  59. Thu

    Mmm! Looks delicious. I need to make some marmalade soon, too. Plus, thanks for the giveaway!

  60. foodies at home

    I am really into making jam and preserving this year and this book I’ve heard is fantastic! I love your combo of flavors! I just made meyer lemon marmalade and now I want to try this!

  61. Amy

    I can’t wait to check out this book!

  62. sara

    i agree! have never understood the hub bub about brie. Maybe if your getting it from a legit spot, but in general, it tastes like nothingness. I love the combo, thanks for the reference!

  63. Kankana

    I am huge FAN of this blog! Really love all the recipes .. the clicks .. i get LOST in them most of the time 🙂

  64. Rona Y

    I’ve always wanted to do more jam making!

  65. Charity

    I love kumquats, and jams and preserves of every kind~ would love to win this book!

  66. The Prudent Homemaker

    How kind of you to post the link to the other canning jars! I didn’t know a U.S. source for them! Wonderful.

    I made tangerine jelly last month (the recipe called for peels but I modifed it to be without) and though the juice was orange, the jelly turned out bright yellow! You can see a picture here.

    We used our peels to make a natural citrus cleaner. (But I would never do that with kumquats!)

    I never liked jam in the U.S. I learned to like Bonne Maman jam (mrytille) in France (along with real Brie, not the more boring pasteurized brie that we get in the U.S.). It wasn’t until I made pomegranate jelly to put on homemade french bread that I was sold on homemade jellies and jams.

  67. Elizabeth Wallace

    I have been lusting after this book — and my mom keeps complaining about how much citrus she has floating around right now… hmm.

  68. Kaili

    Looks spectacular! And delicious!!

  69. Ashley

    Wow those kumquats looks beautiful! Props for actually growing them 🙂

  70. Heidi

    I’ve just been browsing the Blue Chair Jam book from the library and am really enjoying it so far. I’ve made some lemon/lime/vanilla bean and orange/rosemary marmalades so far this year, though kumquats have been in my mind. That does sound like a good contrast for brie.

  71. So Cal Boomer

    I have a kumquat tree in my backyard and make marmalade, which is delicious. My recipe is very time consuming so I am interested in trying this one. Thank you for the post!

  72. Kiran

    Ive never tried kumquats and am now so curious 🙂

  73. Sarah Hope

    I’m so envious of your citrus trees! Our winters are too harsh to grow many winter-bearing fruits. At least we get great tomatoes and squash in summer! Not to mention okra!

  74. sveera

    The kumquats look delicious. I’ve had them plain..but the idea of a Jam sounds great. Also, thanks for the idea for a wonderful appetizer/finger-food.

  75. Anduin

    A kumquat tree? I’m so jealous. I’m really enjoying last year’s marmalade with grapefruit, kumquat and blood orange. Basically, it was a marmalade to use up the citrus in the fruit drawer. I think I would like the single fruit version even better. Thanks for the giveaway–I would love to win the copy of the cookbook!

  76. Sherry

    I don’t think I’ve ever had a kumquat. I don’t know why, but I get the feeling they’re incredibly sour… But I think a jam would definitely be delicious.

  77. Candela

    I would love to win this book… I really enjoy to do my own marmelade,curd.. I have many different kinds in my pantry. The photos are stunning! 🙂

  78. Claire

    Id love to win.

  79. Andrea

    It is 10PM and I’m super tired…but darn I want to go the grocery store so I can make this right now. This looks divine!

  80. Sharon

    I have never made jam but would love to learn. This would be perfect!!!

  81. Angela

    Yum, this marmalade looks delicious, and I love the suggestion to serve it with brie and tasty bread. So often I can jams and stuff and then don’t think how to use it! Would love to win the book as I’m always looking for a good canning reference.

  82. Susan H

    Liked on facebook for additional entry 🙂

  83. Susan H

    As usual I am salivating looking at your pictures – would love for you to send your book my way. 🙂

  84. TufaGirl

    I love kumquats! What an excellent idea – I need to run to the farmer’s market to get some. I am so glad the recipe makes a small batch. Thanks!

  85. Brian @ A Thought For Food

    I tried my first kumquat a few years ago and became obsessed. So wish I lived in a place where they grew in our backyard. That would be perfect.

  86. Jamie F.

    Excellent! I’m always in search of good kumquat recipes because I love the taste the fruit leaves in recipes (I found a wonderful breadfast-type bread last year that I lost and cried over until I stumbled upon this post), but I’m not a fan of eating rines.

    When I worked at a Preschool I always introduced my kidlets to lovely, unusual fruit, such as the kumquat. They too had the same texture problem as I do. Most of them just gave me a sour face when I suggested eating the whole thing, so we’d spend the afternoons (afterhours) peeling or cutting the kumquats in half to squeeze the two drops of overly sweet juice in our mouths. Oh, how we loved it! We’d talk about the spring to come and their favorite things to do. Oh the memories!

  87. Kellene

    I remember making homemade strawberry jelly to fill the freezer with both my mom and grandmother. We’d go out picking one day and then the next, we’d spend all daying, cleaning, slicing, cooking, jarring, labeling, and freezing the jelly. WONDERFUL memories!

  88. dujers

    The Blue Chair Jam Cookbook has been on my wishlist since I saw a segment on Martha Stewart. The method she uses sounds intriguing.

  89. terri

    that marmalade looks amazing!

  90. Christina

    I’m with you, I find brie exceptionally boring. This should take of that but quick.


  91. kphipps

    Posted on facebook! https://www.facebook.com/kimphipps
    Can you tell I have a bad case of book lust?

  92. Allison

    Learning to make jam is one of my goals this year – I’ve always been so envious of people who know how! So I figure it’s time to learn how to make it myself… we’ll see how that goes. 😉

  93. kphipps

    I tried my hand at marmalade for the first time just last week, and am completely hooked. Made a batch of Meyer lemon, but kumquats? Come on! That will be my next attempt for sure. I think I need this book to feed my new obsession.

  94. Laura

    Wow – will our State Fair be able to handle such an exotic entry? I just found my new recipe for the fair in July. I look forward to my first test batch. Stunning photos. I will post on Facebbook as well. Thank you!

  95. Shaina

    I laughed when you said brie cheese was boring. There are so many wannabe bries out there these days, and I agree that kumquat jam would bring some life to them. Gorgeous.

  96. JJ Walker

    Looks like an amazing book! I would love to have a copy!

  97. Tanya C.


    I just wanted to tell you that this brought back lovely memories for me. I grew up in Southern California in the 1950’s and we had a kumquat tree that was loaded with fruit every year. A friend of my mother’s would make marmalade and I used to watch. I remember the jars cooling on the formica kitchen table top, slices of kumquat suspended in orange jelly like jewels. It was very beautiful when the sun would shine through them. The marmalade tasted good too! Thanks for the memory and the recipe.

  98. Alyse

    Lovely. I have just made blood-orange marmalade, but I would like to learn more.

  99. Christine

    HellOOOO Blue Chair. What a beautiful marmalade you inspired. I made marmalade once – now that I have a mandoline, I hope it will be better! (Not so chunky).

  100. Lisa

    Oooh, I *HEART* marmalade. My dad’s sister is an English nun and taught us how to make it. Then we grew up in FL where citrus is like bread-and-butter, so we used to make marmalade ALL THE TIME!

  101. Diana

    I am so obsessed with jam! Started making my own a couple years ago and haven’t bought any since. Have yet to try my hand at marmalade yet.

  102. JessicaO


  103. JessicaO

    I’ve never made jam/marmalade, but it’s been on my mind for a while now. This looks like a great place to start!

  104. Dorothea

    I don’t Facebook, and I don’t Twitter, but I hope I win “The Blue Chair Jam” cookbook anyway! (I’ve lusted after the cookbook ever since I saw Rachel on an episode of Martha Stewart.) Thanks for a great giveaway!

  105. Renee F.

    I hope I win… I saw her on Martha Stewart awhile ago and have wanted her book since then. I have it on my Amazon wishlist for this next Christmas list for hubbie. LOL 🙂

  106. Marie McQuade

    Ooh I wish I could get kumquats in Scotland at this time of year…. want to try all their other recipes though

  107. Morgan

    I didn’t think there was anyway to make brie more wonderful then it already is, but it looks like you’ve done it!

  108. Shawnda

    I love brie and pairing it with any fruit preserve is a double winner in my book. (And I’m loving your pretty jam jars!)

  109. angela billows

    Such beautiful photos, like still lives, but then they would be…….not many kumquats in Provence, but I like the idea…..seems the whole World is making orange marmalade this year, and there was a time when I thought I was the only one!

  110. thequaintlife

    Tweeted! 🙂

  111. thequaintlife

    Yum. Jam is one of our favorites. Thanks for the recipe.
    And the giveaway! [grin]

  112. Lynn

    I recently discovered I like Kumquats–thanks for reminding me!

  113. a frog in the cottage

    the absolute recipe for brie & jam, oustanding photos, i’m craving for your recipe !!

  114. Elizabeth

    That marmalade looks so delicious. I would love to receive your suggested jam book. Please pick me 🙂

  115. theFromagette

    Please don’t give up on Brie!!! Stunning photos and great flavor combos! The Brie in the photos is under-ripe (it should bulge or ooze a bit) and an underdeveloped wheel of any type can be completely devoid of flavor and lacking it’s identity completely. I feel a little like a parent who wants you to like my child -haha.

  116. JessicaH
  117. JessicaH

    I love kumquats! This looks delicious! And I completely agree with you on the brie!

    1. JessicaH
  118. scot

    Looking for kumquats now. I was reading this eating last years apricot jam and looking forward to this year’s crop. Now I’m looking for kumqats to get my jam on earlier. Love your site.

  119. Renee

    That looks so tasty! I love to make strawberry preserves every year after we go picking. It’s become quite a tradition to commence summer. Everyone loves to get a jar of fresh preserves. This marmalade looks so bright and lovely! Have to try this!

  120. Samantha

    Gorgeous Jam, thanks for the recipe and the giveaway.

  121. MyLien

    I’ve been trying to like Brie cheese, since my fiance loves it so much. Maybe I haven’t had the REAL brie, but using jam might just make the difference!

  122. Fiona

    I always make candied kumquats but now I will have to try this method!

  123. Emma

    Your post made me chuckle, I couldn’t agree more about the bland rubbish regularly sold as Brie! Love the idea of a kumquat marmalade and the pairing with cheese – they’re not two things I’d have thought of combining before, but it makes perfect sense!

  124. jess s

    oh pick me! i need to feed my jam and marmalade obsession!

  125. a2

    blue chair fruit! they’re so creative with their jams.

  126. Joyce Pinson

    Well, kumquats don’t exactly grow on trees in Appalachia, and I’ve not seen them in the box stores either. I envy your growing season!
    But when it comes to making jams and jellies, I’ll try about anything. Last fall, I tried an Edna Lewis recipe for Green Tomato Jam. It is a sweet counterpoint to smoked meats and cheese.
    Twitter @friendsdriftinn

  127. Tracy Grant

    I’ve never tasted a kumquat..they look delicious 🙂
    I hope I win!

  128. Boulder Locavore

    Hoping not to be a Cyber-dork but I did tweet the giveaway, don’t know how to link to it so will cut and paste here (my Twitter ID is @BoulderLocavore if you’d like to check there):

    BoulderLocavore Boulder Locavore
    Homemade Kumquat Marmalade with Brie Cheese and Blue Chair Jam Cookbook Giveaway http://t.co/3ak5And via @WhiteOnRice

  129. Luciana

    Gorgeous as always! I love your blog!

  130. Carly

    looks amazing as always, and once again giving me pangs of citrus envy.

  131. Boulder Locavore

    I’ve had this book on my ‘should I get it’ list (having a number of jamming books but they are a bit like puppies at the Humane Society; I want to take them all home) so I would love to be entered in your giveaway. Once again I need to comment your the photography. Always so inspired and beautiful, as well as a motivation for my own photography skills. I believe you posted before you have your own kumquat trees. Such an envy. There is nothing more gratifying than eating from one’s own yard I feel (for me at least). Thanks for the beautiful recipe and images. Perfect way to start a new week!

  132. Karen

    Beautiful! Great book… thanks for the opportunity!

  133. Donna A.

    Never ate a kumquat
    but you make me want to try one.
    Never learned photography
    but you make me want to try and see
    IF, I too could capture the essence of a fruit.

    Beautiful photos, thanks!

  134. Michelle

    Me me me. *waves arm wildly back and forth*

  135. cindy

    that marmalade is just beautiful! i love jamming!

  136. Donna F

    What delicious photos!

  137. Michelle

    mmmmm marmalade! I love kumquats – this sounds like a great use for them!

  138. Jonathan

    The cookbook sounds great. Please put me in the drawing.

  139. heather

    Tweeted the giveaway (@squirrelbread).

  140. Redawna

    It looks like a fantastic book!

    I love making jams, jellies and preserves.
    The more different and unusual the better!

    Though traditional recipes are nice, the variation of flavour combinations can be wonderful!
    I have been using a lot of hot peppers in my jam making adventures of late.
    It has made for a very tasty adventure.

  141. heather

    Kumquats are a rare treat for us, mostly because they’re not available often, and when they are the cost is astonishing. For this recipe, however, I would definitely splurge on a big bag knowing I could have one of my favorite fruits year-round. Gorgeous, and a great pairing.



  142. Anne

    Beautiful photos, as always! I’m a fan of the clementine-kumquat marmalade from Ad Hoc At Home, but I’ve never tried kumquats solo. They’re quite a bit of work, but I find that the result is well worth it. Maybe someday I’ll have a tree as prolific as yours!

  143. Emily

    This looks great!!

  144. Marcia

    This would go great with my healthy breakfast “danish” of whole grain toast topped with nonfat cottage cheese and a dollop of marmalade…I’m on the hunt for kumquats today!

  145. Julia

    Thanks for this post! I have been wondering about this book, and I’m glad to hear you say that you can’t recommend it highly enough. I found myself with a bunch of kumquats a couple of months ago and ended up making something similar to what you made. I found that it was delicious on vanilla ice cream with fresh mint leaves. It’s also very nice to add cinnamon, cloves, ginger, etc, to the mixture as you boil it. I have to confess to being lazy and tell you that it works beautifully if you leave the rinds on the kumquats! I pulled some seeds out but left some in as well for the pectin, as you mentioned. Speaking of brie, you could even bake a wheel of good brie with the kumquat marmalade and some puff pastry. YUM!

  146. Urban Wife

    What a wonderful way to eat Brie!

  147. The Cilantropist
  148. Asha Sathees

    Never seen or ate this fruit 🙁
    Your photos are awesome and love to have that book 🙂

  149. Angela Gibb

    I’ve been using my grandmothers and mothers recipes for making jam now for over 30 years, and not a thing wrong with that, but I can’t wait to try this recipe… I made quince preserves over the fall/winter (which I too spread on bread w/or w/out cheese!) and am looking forward to trying this recipe for the spring/summer. I haven’t bought a jar of jam or jelly since forever. Beautiful photos, and thank you for sharing Rachel’s recipe!

  150. adrienne

    I have been ogling this book ever since it came out….can’t wait for fruit season!

  151. The Cilantropist

    I am really loving the photos from this post, especially the first and last one (but the first one at the top is really breathtaking!). And of course this recipe is going on my to-do list, as soon as I can get out to borrego springs to pick up some kumquats! I usually head out there during citrus season and they always have beautiful kumquats. Thanks for sharing this recipe, and I am excited about the giveaway!

  152. Nichole

    Looks like a great cookbook & I’ll have to try the Marmalade sometime 🙂

  153. Elaine

    Looks fantastic! I am looking forward to trying the recipe.

  154. Sarah

    I’ve been drooling over that book for quite a while. The recipes look great, and the photography is fantastic. Speaking of which, I am completely enamored with your kumquat marmalade photos here. Beautifully crafted still lives.

  155. Dora Costa

    I tweeted:
    Homemade Kumquat Marmalade with Brie Cheese and Blue Chair Jam Cookbook Giveaway http://tiny.cc/nde7v

  156. Amy

    Beautiful, looks delicious

  157. Daedre

    I love marmalade. Too bad that citrus fruit is not even remotely local for me. The beautiful photographs alone sell that recipe.

  158. tigress

    hey guys, i shouted about this on facebook too. i actually don’t want to be entered as i have the book already and it is lovely. but i did want to say that i am entirely envious that you have a kumquat tree! they are also quite happy when they are pickled and i have two recipes that you might be interested in, if so have a hop over to tigress in a pickle and check them out – you can find them listed on the side bar. i have the sweet preserved version pickling on my windowsill as i type. oh, and your photos here are absolutely gorgeous! 🙂

  159. Kelly

    Wow, I love Kumquat’s! I usually candy them whole but a marmalade sounds amazing – I’m going to try this recipe as soon as I can get my hands on some Kumquat’s! I agree with you about the Brie, this marmalade is just what it needs! Thanks for sharing, and I love your blog!

  160. Rosie

    I love kumquats! I accidentally made something like gummy bears with them before I realized what pectin could do.

  161. amy

    Just tweeted about this giveaway for an extra chance to win and here’s the link! 🙂


  162. amy

    What a mouth watering recipe. Now, I know what to do with the kumquats from my in law’s place. Thank you for the chance to win this giveaway! I surely want more ideas on how to make jams and preserves, especially with all the fruit I got from my in-law’s beautiful yard.

  163. Lucia

    Thanks for posting about this book. I will be making this kumquat marmalade!

  164. Dora Costa

    Sounds like a must have book!

  165. Christine

    Your kumquat jam looks simply delicious = ) Love your photography

    I’ve always wanted to make jam ( especially rose & strawberry jam ) but never tried

    Would love to win your jam book so that I will pluck up enough courage to try my hand in making some jams = )

    Thank you for the giveaway


  166. Grace@HapaMama

    That’s almost too pretty to eat, and surprisingly simple! If only my kumquat tree would produce one pound of fruit…

  167. Lindsay

    I just recently started reading your blog, but I’m really enjoying it so much. I’ve been eyeing this cookbook for a while, though. Yay, jam!!!

  168. Cindy B

    I wish I had this recipe when my kumquat tree was producing oodles of fruit!

    And I would love to know where in the OC I can get a Eden climbing rose.

    1. White on Rice Couple

      Cindy- We bought our Eden climbing roses at Rogers Gardens in Newport Beach and H&H Nursery in Lakewood. Have fun!

  169. Ashley C.

    Okay, so I just discovered this blog three days ago and now I’m all ready to tackle making my own jams, just from how beautiful these pictures are. Looks so good!

  170. Regina

    I love kumquats….and cheese. Book? Will love that too.

  171. Nam @ The Culinary Chronicles

    Absolutely beautiful! Kumquats always remind me of Tet!

    1. White on Rice Couple

      Nam- thanks for the great memory too! Kumquats, mandarins and Kalamansi love.

  172. bunkycooks

    I am sure this is incredible! We thought about swiping some kumquats off the trees in Charleston this past week, but restrained ourselves. I look forward to getting them for real and being able to make this recipe soon! 😉

  173. Zak

    I have yet to try brie or kumquats, crazy I know.

    I will fix that soon…

  174. Mary

    This looks soooo yummy!

  175. Rebecca

    I tweeted the giveaway.

  176. Rebecca

    I would LOVE this book!!!

  177. melissa @IWasBornToCook

    I LOVE kumquats. This look fantastic.

  178. Alison

    We found a way around the boring brie dilemma by making brie and peach sandwiches when peaches are in season. I’m always looking for good jam recipes–I especially like the French-style jams that are more about the fruit than the sugar.

  179. Kristin

    I’ve spread the word on Facebook!

    I <3 Kumquats! SO jealous that you live in a climate that allows you to have a tree in your yard!

    P.S. Your photographs are (as always) stunning.

  180. Kristin

    I finally got my hands on an old water bath canner a few weeks ago. My grandma taught me how to can tomatoes a summer or two ago, and I’m pumped for the bounty coming through our farmers market in the next few months.

    We bought 5 different jams from said farmers market this weekend…. sigh.

  181. Karen T.

    Per your recommendation, I just ordered this cookbook for my SIL who is a wonderful baker of homemade breads and is just learning to make her own jams and jellies. I’d love a copy as well…fingers crossed!

  182. Rachel Trigg

    This recipe sounds so good. If that’s an example of the recipes in that book, it sounds like one well worth owning.

  183. Laura

    YUM! Love marmalade, never tried it with kumquat.

  184. sreelu

    kumquats marmalade sounds so delicious, I would love to have a copy of that book.

  185. Leah

    That sounds incredible. I might have to find some kumquats…

  186. kristen

    I would love a copy of that book.

  187. Michelle

    On my way to the kitchen to make meyer lemon marmalade!

  188. pam

    I tweeted! Even though I don’t want anyone else to enter, I want to keep my odds good 🙂

  189. pam

    I adore brie and jam. I don’t even find brie boring, but adding some jam (I especially like it with a hot apricot jam) is wonderful!

  190. Kierstan @ Life {and running} in Iowa

    Brie + jam is one of my favorite foods! That cookbook looks like a great one!

  191. Kate

    I am always looking for new jam inspiration!

  192. daniela

    I’m not so opinionated about Brie. But I truly envy your way of taking pictures. Ah!

  193. Lisa { AuthenticSuburbanGourmet }

    I am in love with a great marmalade! Love the idea of pairing with the recommended brie and toasted bread. Now just need a nice crips sauvignon blanc and we are all set. Stunning photos!!

  194. Tengo un horno y sé cómo usarlo

    Gorgeous photos!

  195. sara

    Ooooooh, that marmalade sounds amazing! I’ve paged through a friend’s copy of the blue chair jam cookbook…it’s absolutely gorgeous and I’d love to own a copy!

  196. Sues

    I’m more of a sharp cheddar/pungent blue cheese girl as well… But I do love brie, too! I just made “cupcakes” with brie, parsley, and figs and they were fabulous! This cookbook looks absolutely awesome 🙂

  197. scott
  198. scott

    This looks great!

    I’d totally be making this if I hadn’t made a batch of Murcott Jam last night…

    There’s still time 😉

  199. Debbie H.

    I have heard great things about the book! Would love to have one!

  200. sonia

    This vibrant and refreshing kumquat marmalade has kicked me into action. Right now I’m just craving to have homemade and fresh marmalade on a slice of hot bread. Wow, this is a simple stress buster recipe and am saving your another recipe, Diane…cheers !

  201. Michelle S

    The marmalade and brie combination looks delicious. I’ve always been interested in jamming but it seems so intimidating! I might have to give it a try now.

  202. Josie

    Kumquat is a cousin of the orange-citrus fruit family that is often underrated! I can eat and pop them like candy just as they are, with skin and all. LOVE. To make it in marmalade, I’m salivating just thinking about it. 🙂 Unfortunately they are a bit hard to find in regular grocery stores in the states and a bit pricey if found. But like any fine & decadent treats, a little bit goes a long way.

  203. Allison

    Looks delicious!

  204. Jessica @ How Sweet

    Those kumquats are stunning!

  205. Dodd

    Brie thanks you…for finally bringing sexy back.

  206. Lisa@The Cutting Edge of Ordinary

    My birthday is March 21st…this would be a great gift, lol.
    Beautiful photos as always. I can almost taste it.

  207. Mikki

    oh wow I would love to learn how to make jam and be able to make it so often from a wonderful book that it was the usual thing in my house! also, I’ve never had a kumquat…on my must-try list now!

  208. Christy

    Looks incredible. I’m in the middle of making a batch of grapefruit, navel orange, and meyer lemon marmalade but I took a break to check blogs while it is simmering – and look what I found! What a delicious recipe! Will have to try it next time I get my hands on some kumquats.

  209. Averie (LoveVeggiesAndYoga)

    Wow the marmelade looks awesome! I used to be friends with a girl in San Diego who had a HUGE kumkquat tree in her backyard and also my CSA share gives kumquats and I have made marmelade. Basically just boil the fruit and add lots of sugar 🙂

    Your photos are breathtaking. I cannot wait to see you in Boulder in August!!!!!!

    1. soleil

      Just finished making this, so delicious! By the way, gorgeous pictures!

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