The first time I had kumquat marmalade along with a some sort of pastry such as a muffin or scone, I loved how the sour citrus contrasted with the sweet baked good and the refreshing sourness was so much that I wanted to make some. This recipe makes a fairly sour marmalade; it is perfect contrasted against something sweet, something mild such as quark, or even as a refreshment to nibble in between bites of a strongly flavored cheese plate (e.g. Stilton cheese). A small spoonful of this is also nice on top of an open faced jambon-brie sandwich (ham and brie, preferably black forest on top of a slice of bread which has been pan fried in butter). This recipe only makes 1 jam jar of marmalade. You don’t need to sterilize the jam jars if you plan on eating it in just a few days. Sterilize the jar if you want to store it for longer. I didn’t think of it this time, but next time I make this it would be nice to include a tiny …