May 15, 2017

Delicious Vegan Kumquat with Rosemary Jelly. {Recipe}

This is a simple recipe to use up kumquats.

Kumquats can be a little tricky because they are not easy to eat. They are tiny, have seeds, and a tangy puckering bite! But this mighty little fruit has a special citrus flavor that can perk anyone up.

This is a tart jelly. The addition of rosemary grounds it.

Some suggestions on how to use this are to add it to morning toast, perk up a peanut butter and jelly sandwich, bring snazzy flavor to cheesecakes or pies, or top off ice cream.


3 cups kumquats

3 tbs.  sugar

1 tbs rosemary leaves—chopped finely

fresh water to cover one inch above the kumquats

pinch of salt


In a medium pot, add the sugar. Add the water and stir the sugar until it is dissolved. De-seed and chop the kumquats into halves or smaller pieces. Add to the pot. Destem and finely chop the rosemary leaves. Add to the pot. Add the salt. Turn on heat to medium, and stir. When it boils it will turn frothy, then lower the heat. The mixture will thicken as the heat breaks down the pectin of the kumquat skin down. If the mixture is too dry and sticks to the bottom, add a little water, small amounts at a time, being careful to not make it too runny. If there is too much water, cook the water off while continuing to stir.

It will bubble and smell citrusy delightful!

When it is thick and at desired consistency after about 10 minutes, turn off the heat and allow to cool for a further 10 minutes. It will thicken more as it cools down.


Author: Stephanie Lee
Image: Author’s Own
Editor: Lieselle Davidson

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Stephanie Lee