Living in a small community in the Galilee has taught me to simply receive without feeling guilty for somebody’s effort or without feeling the need to return the favor. It’s kind of a character or maybe educational flaw. I know I’m not alone there, and there are other people who love to give but find it hard to receive. I’m happy to learn this new skill. If you allow it and open up a bit, all kinds of unexpected things arrive, like knitted sweaters from friends’ grandmothers you’ve never met, hot meals from neighbors you don’t really know or kumquat trees full of ripe fruit.
You have to grab inspiration when it comes knocking at your door, so all this orange beauty became something between a jam and marmalade with a complex taste that is sweet, sour, and slightly bitter at the same time. It’s great on a slice of bread with an afternoon tea or straight from the jar.
adapted from honey & jam
500 – 600 grams kumquats
½ cup light brown sugar
1 cup water
Cut kumquats into slices (about 6-8 each), and take the seeds out.
Bring water and sugar to a boil in a medium saucepan stirring from time to time so the sugar will dissolve.
Add the kumquat slices, and cook on a medium heat, stirring occasionally, for 20 minutes. Lower the heat to low and cook for another 20 minutes until the syrup thickens.
Cool completely and store in a jar in a refrigerator.