Cumquat jelly

Pete's just made a huge batch of cumquat jelly (kumquat?) - it's gorgeous, in a marmalady sort of way, without the peel. Any suggestions for using it, apart from spreading it on toast? I've read it can be very nice with duck. Interestingly, it's quite reminiscent of Grand Marnier...

Thank you, whoever moved this out of the F&F forum for me..

[Jenise]

We spell it with a 'k'. I just realized why!

Re the peel, the interesting thing about kumquats is that the peel has more sugar than the fruit, and typically you would never separate them. They're delicious to eat just raw, if the skin gets ripe enough. Sauteed with a few other things, they make a great chutney-like sauce for foie gras or pork. I've also had kumquat vinaigrette.

It would be an interesting title for a certain kind of movie.

Thanks Jenise. The rinds weren't discarded, they were cooked into the jelly, they've just been strained out of the finished product.

I used to have a beautiful, healthy kumquat tree that gave tons of fruit. I was young and silly and had no clue as to what to do with all that fruit, plus I could not get past the idea of using the peel. I got rid of the tree. Like I said, young and silly! I was not crazy about eating it, and the thought of making jelly never crossed my mind. I think I was in my thirties before I got any sense in regards to preserving.