No-Cook Limequat Marmalade
Like kumquats, limequats can be eaten rind and all, and either fruit works in this no-cook recipe. The resulting marmalade is juicy, with a nice balance of sweet and tart. We love it on a toasted English muffin that has been spread with a mild fresh cheese, such as ricotta.
- Total Time:
- Yield: Makes about 1 pint
Source: Martha Stewart Living, May 2013
- 1 pound limequats (about 21), washed well and cut into small wedges
- 1 cup sugar
Stir together limequats and sugar in a bowl until limequats are thoroughly coated, then transfer to a 1 1/2-pint glass canning jar. Seal jar and let sit at room temperature 8 hours, turning jar upside down and shaking occasionally.