Bitter Kumquat Marmalade … when so little gives you so much! This is a marmalade I’ve been making for years each time the shrub in the yard gives me this citrusy fruit. We grew up playing with these beauties that caught the glad eye with their bright oranges. Referred to as Chinese oranges, tangerines or narangis, they had little use other than just being an ornamental fruit.We live and learn from others, and that’s just what I love about community. This recipe came to us several years ago from my mothers neighbour who once sent across a jar of homemade marmalade. Of course we descended on the poor unsuspecting lady, quite fascinated that something as good could be made at home. The rest as they say is history! Jars of marmalade are constantly stirred in season, at least twice or thrice a year, then distributed among friends and family.Jam making is very therapeutic and rewarding. This one much more. Seldom does so little yield so much. In this case, these are just home grown non-commercial fruit from a shrub widely found across North India, one which is quite sturdy and loves a good dose of sunlight. The secret is the setting agent, or pectin, which is found in the seeds of these bitter-tart fruit. So all you need for this glorious colour in this Bitter Kumquat Marmalade is fruit, sugar and water. Loads of patience to snip the peels and some time for stirring the pot! It’s always to do this when you have free time, no distractions etc. It can take a few seconds of neglect to get the jam catch the bottom. Once the marmalade is almost done, do a plate test to see if the pectin has done its job. Else cook a little longer, check again. I added the juice of 2 limes too but it’s not necessary. You can add ginger if you like, maybe a red chili for slight heat! This recipe of Bitter Kumquat Marmalade is for all those folk who asked for it on Instagram when I shared an image in stories. A kilo of fruit yields 4-5 jars, enough to dig into, enough to share around!