Kumquat Marmalade Recipe
Start by washing the kumquats in the sink, and rinse them off. Using a small knife with a sharp tip, cut each kumquat in half lengthwise. The skin can be tough to puncture so use the tip of the knife to open up a hole in the rind, then finish the cutting.
Each kumquat will have one or two seeds in them, so fish those out. That will prevent their bitter flavor from getting into the marmalade.
For an average sized sandwich, you want to cut open four kumquats. You can always make up a larger batch if you want, and store the rest of the marmalade in the fridge for future use.
Put the entire kumquats into the blender. The rind of a kumquat is tasty and edible, so that is part of what you'll be eating in the marmalade. Also they contain a lot of the fiber.
Blend them for about 30 seconds, using a spatula to scrape them back down into the bottom part of the blender.
Scoop out all the blended kumquat into a bowl. Add in 1 1/2 teaspoons of sugar-free honey, and 1/4 tsp of ginger. Mix thoroughly. Microwave for about 20 seconds to thicken.
Get your favorite low carb bread, add natural peanut butter, and top with your kumquat marmalade. Enjoy!
Kumquats have 2g of net carbs per kumquat so this topping will have 8g total. If you want to use fewer because you're at a lower carb stage of your progress, then certainly only use a portion of the mix and store the rest in the fridge for another time.
You can't really just blend one kumquat - your blender would probably overheat - but you can certainly blend up a batch and then portion the mixture out over the course of a week.
Every kumquat has 1g of fiber - which is great for you - and 14% of your daily vitamin C. So be sure to multiply those values out by the number of kumquats you use in your marmalade.
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