From the garden to the table

Some of our favorite recipes with ingredients from our garden

Kumquat Marmalade

Avocado Dip

Preserved Lemons

Spicy Shrimp

Kumquat Chutney

Strawberry-Lemon Jam

Kumquat Marmalade

8 cups kumquat ... cook two hours
1 meyer lemon
8 cups sugar ... cook 30 min.
2 shot glasses tripple sec ... cook one min.

Slice each kumquat into half and squeeze the seeds out.
Cut the kumquats into thin slices. Add enough water to cover the fruit and let sit overnight in a cool place. Next day bring the fruit and water to a boil and simmer gently until the fruit is tender, about 2 hours.
Measure the mixture and add an equal amount of sugar. Bring to a boil and and cook slowly until the jellying point is reached, this should take about 30 minutes.
Add the triple sec or any orange  flavored liquor, let it boil for one more minute.
Fill the hot marmalade into sterilized canning jars and seal.