Kumquat Marmalade with Champagne and Figs

Last year I took a trip to Greece and spent an incredible week on the island of Corfu. While most people celebrate Corfu for its beautiful beaches, some of us foodies celebrate it for its kumquats.

The island, especially the Nymfes Village, is the center of Greece’s kumquat production. My time there inspired this take on kumquat champagne confiture. 

This citrus marmalade combines kumquats, dried fruits, spices, and, of course, champagne! It makes for the perfect topping for homemade bread, Greek yogurt, goat cheese, and crackers.

Why You’ll Love This Recipe

• No refined sugar. This marmalade recipe uses honey and dried fruit in place of refined sugar. 
• It’s highly versatile. You can put this spicy, citrusy marmalade on just about anything. I’ve used it on ice cream and uncured ham slices—in the same night!
• A great way to use up leftover champagne! If you’re like me, you don’t have a lot of reasons to pop a bottle of bubbly. And when you do, you rarely drink the whole bottle. This recipe is the perfect way to use up leftover champagne so it doesn’t go to waste.

What Is Marmalade?

Okay, this might seem like a silly question given how common this term is. But do you really know what the difference is between jam, jelly, and marmalade? What about preserves and confiture?

Here’s a quick breakdown:

• Jelly – This favorite of kids everywhere is made by combining fruit juice and sugar.
• Jam – A lot like jelly, except it’s made of pureed fruit and sugar.
• Preserves – This sweet spread is made by boiling large fruit pieces or whole fruit with sugar, resulting in a much chunkier product.
• Marmalade – A lot like preserves, but specific to spreads made with citrus fruits. 
• Confiture – “Marmalade,” but in French!

How to Make Kumquat Marmalade with Champagne and Figs

This marmalade utilizes quite a few ingredients compared to your typical recipe. But it is absolutely worth the extra effort.

The final product is sweet, tangy, and spicy with a deeply rich flavor other confitures just cannot touch.

You’ll find a complete, printable recipe card at the end of this page. But for now, let’s take a quick look at the key ingredients and the steps for putting this Greek-inspired kumquat marmalade together.

Key Ingredients

• Kumquats – They may be the smallest citrus fruit, but they are mighty! You’ll need 40 of these little guys for this recipe, making it a great option for late winter or early spring when this fruit is in season.
• Champagne – This ingredient adds to the rich, tangy flavor without bringing too much sweetness. Use whatever type you have available.
• Figs – These dried fruits add body and sweetness. Any variety will do, but I prefer these.
• Cinnamon Sticks – These, along with the cardamom pods, elevate this marmalade from typical to exquisite. I highly recommend splurging on the good stuff.

Step-by-Step Instructions

1. Bring the champagne and honey to a boil. Mix well as it heats.
2. Add the cardamom and cinnamon. Reduce to a simmer.
3. Roughly chop the kumquats. Remove as many seeds as possible then add them to the champagne and honey mixture.
4. Add the dried fruits and simmer. Cook for about 30 minutes or until the fruits are tender and the mixture is thick.
5. Remove the cinnamon sticks. If any kumquat seeds remain, remove them now, as well.
6. Allow to cool. Turn off the heat and let the mixture sit for about 15 to 30 minutes until cool.
7. Blend to your desired consistency. Place the mixture in a blender or food processor and blend to break up the fruit and pulverize the cardamom.
8. Add the remaining ingredients. Return to the pot and mix in vanilla and rose water, if using.
9. Store in jars in the fridge. The mixture will keep for about 2 weeks. 

Recipe Variations

• Substitute sparkling apple cider for champagne. If you don’t want to pop a brand new bottle of bubbly for this recipe, you can always substitute sparkling cider or any other fruit juice. Because this option is sweeter, you may want to reduce the amount of dried fruit.
• Looking for something less sweet? You can also substitute water for the champagne. By doing this and reducing the amount of dried fruit, you’ll end up with a less sweet, but still very flavorful, final product.
• For an extra zing… replace the raisins with craisins. Cranberries bring tartness and reduce the sugar content. They also do a wonderful job highlighting the spices. 

Storage Recommendations

Once your recipe is mixed and set, spoon the product into mason jars or an airtight container and place it in the refrigerator. 

The marmalade will keep for about two weeks in the fridge.

If you end up with more than you can eat, you can freeze it for later. 

Place the leftovers in an airtight, freezer-safe container and freeze them for up to six months. Pleasantly, it keeps its texture fairly well once it thaws.

Try These Other Kumquat Recipes

Have more kumquats than you can possibly turn into marmalade? Try these other delicious kumquat recipes:

• Spiced Candied Kumquats – Delicious on ice cream and the perfect homemade gift.
• Winter Citrus Millet Taboulleh – Great with blood oranges as well as kumquats.
• Roasted Fresh Ham with Bourbon Citrus Maple Glaze – Substitute kumquats in place of the navel oranges.