"Gold Orange" the colour of fruit “Cumquats”

I just love the colour of this little fruit, I think it is underrated so when my friend Ailsa offered me some, I had to say YES PLEASE, the more the merrier.
Kumquats have been called "the little gold gems of the citrus family". They are believed to be native to China and were included in the genus Citrus until about 1915 when Dr. Walter T. Swingle set them apart in the genus Fortunella. (in honor of the British horticulturist, Robert Fortune who introduced the kumquat to Europe in 1846). "Cumquat" is the common British spelling of the name for the fruit. And the spelling I use for them.
Kumquats have a very distinctive taste. It is the only citrus fruit that can be eaten "skin and all." The peel is the sweetest part and can be eaten separately. The pulp contains the seeds and juice, which is sour. When eaten together, you get a sweet and sour taste which is unlike anything else. The seeds, however, should not be eaten. They are similar to the seed of the orange and have a distinctive green colour. The seeds also contain pectin, which can be removed by boiling for use in making jams and jellies.
A little trivia
A popular Asian citrus fruit, it’s name translates roughly as “gold orange” in China.
Dade City, in Florida USA is the proud home to an annual Cumquat festival.
What they look like: Tiny and oval-shaped, the kumquat is about the size of a large cherry.
Selection tips: Choose firm cumquats that are bright orange in colour; avoid those with a greenish tint.
Storage tips: Cumquats generally keep at room temperature for up to three days; they can last up to two weeks in the fridge.
How to eat them: Go ahead, you're supposed to eat the whole thing―skin and all―though you may want to pass on the seeds. Cumquats are often found in preserves or in fruit salad. They make a nice addition to chutneys or marinades for beef, pork, or chicken. Kumquats are also available canned.
So now to the fun part, what to do with them. Jam, Spiced, Jelly or Brandy? To start with Alisa gave me three recipes with this bag of Cumquats, so lets try something new. Today I have started to make  marmalade with one of the recipes that Alisa gave me  This recipe takes 24 hours to do as you need to soak the cut fruit and the seeds for at lest 8 hours or overnight. Now I think that I have bugger this a bit. after slicing the fruit I stirred though  the sugar then put the water in. So we will see when I cook them tomorrow, I think I will put the seeds in a cloth when cooking the Marmalade to help with setting.
Well that work quite well. Even with putting the sugar in at the wrong time. Very yummy in my tummy on fresh bread. Looking forward to making some more.

Cumquat Marmalade
2 cups cumquats, washed and sliced
2 cups Water
1 Lemon juiced
2 cups  sugar
1. Wash and slice fruit finely and remove seeds (but don’t throw the seeds away).

2. Place the fruit in a large saucepan, cover with water and soak overnight (or for around 8 hours). Put the seeds in a separate container (such as a cup) and soak in a small amount of boiling water. Leave overnight.
3. Next day strain the liquid from the seeds. Discard the seeds and add the water to the cumquats. Cook gently on a low heat until the fruit is tender and the liquid is reduced by half.

4. Add the sugar and lemon juice. When all the sugar has dissolved, turn up the heat and boil rapidly until the mixture jells (around 30-45 minutes). Tip: stir often, or the marmalade will burn!
5. To test if the marmalade is jellying, spoon a little onto a cold saucer. If a skin forms, and it glazes on the surface and wrinkles when touched, it is ready. If it is still runny, boil for a little longer and test again.
6. Pour into hot sterilised jars and seal.
Cooking Times
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Inactive Time: 24 minutes
Total Time: 1 hour and 24 minutes
Tips
* If you have a bumper crop of cumquats, double the quantities.
I double this recipe 17/4/10
Source
Author: Jan Plater
Source: August 2009 issue of the Burke’s Backyard magazine
Web Page: http://www.burkesbackyard.com.au/factsheets/Food-Health-and-Nutrition/Cumquat-recipes/3107
Copyright: Burke's Backyard magazine

Basic Cumquat Liqueur
“kumquaticello.” Instead of vodka, try gin, brandy or a blend. Vary the sugar amount, or add some glycerine at the finish for more body.
2 lbs Kumquats
2 cups Sugar
750 ml Vodka (the cheap-o stuff)
1. Slice kumquat's into quarters. It is not necessary to seed the kumquat's.
2. Add kumquat's and sugar to a glass jar.
3. Fill jar with vodka to cover kumquat's. You may not need entire 750ml of vodka.
I will post more photos when it is bottle. 
4. Shake briefly to release any air bubbles and moisten sugar. If necessary, add additional vodka to cover. You do not need to shake until sugar is dissolved. It will dissolve on its own during the infusion.
5. Place glass jar in a dark, cool place and allow to infuse for 4-8 weeks. After a couple of days, check to ensure kumquat's remain covered by vodka, add additional vodka if necessary.
6. Remove kumquat's and press in a metal filter to remove absorbed liquid.
7. Filter all liquid through a paper coffee filter for the finished, clear liqueur.
8. Notes: You can easily increase or decrease the recipe with the simple formula of 1 cup of sugar per pound of kumquat's.
Cooking Times
Preparation Time: 20 minutes
Source
Author: Jan Plater
Source: Jan's cooking note book 
Copyright: Jan Plater

This is very nice with a strong cheese, bread and red wine. I have also poured it over creamed cheese as a dip.

Cumquat, date and chilli chutney
1-1 1/2 kg cumquats, washed and sliced
250 gram Onions -- thinly sliced
60 grams dates, chopped
250 grams mixed dried fruit
50 grams crushed dried chillies
1 teaspoon paprika
1 tablespoon fresh ginger (grated)
1 teaspoon garlic powder
1 teaspoon curry powder
1 kg sugar
1 litter Vinegar

1. Chop the cumquats in half remove the seeds.

2. Peel and chop the onions

.

3. Gently boil the cumquats, onions, and vinegar in a preserving pan until soft.
4. Add the remaining ingredients, stirring until sugar is dissolved.
5. Boil gently until thick, stirring occasionally
6. Soon into sterilized jars, seal.
Source
Author: Jan Plater
Source: My cooking note book
Copyright: Jan Plater

Author Notes
This recipe is adapted from my Orange, date and chilli chutney. Next time I will keep the seeds and pop them in when cooking, in a cloth to help with setting, As this lot is a little on the thin side. Even after cooking for 2 hours.