Meyer Lemon/Kumquat Marmalade
I spent all yesterday evening cutting and seeding the small bucket of kumquats. (Also cooked the above pictured batch of marmalade while slicing.) I am making a kumquat-only marmalade, a meyer lemon-kumquat marmalade, and I still have about 2 quarts of cut up kumquats left over. Not to mention the big bowl of them out on the patio. The cut up ones might end up as frozen puree, and the uncut ones outside might end up immersed in rum to make a liqueur. This is not all the kumquats either; there are still some ripening on the tree. I have to be grateful for them because they are the only thing we are rich in. I need to research the prospect of putting my preserve-making on a commercial basis and sell the stuff in the gourmet shops around town.
These are the pickled kumquats from last weekend. They are really spiced kumquats, preserved in a sugar/vinegar syrup with cinnamon, allspice, cardamom, other mulling spices.
The weather changed yesterday; the wind was south till about 12:15 then it shifted to north and got cold. While out on errands, I overheard numerous gasps as short-sleeved and shorts-wearing people stepped outside the store into the 50 degree north wind. We never put away our summer clothes here. We have trouble taking cold weather forecasts seriously so we are always surprised.