Sugar-Free Kumquat Marmalade


Step 1Wash the kumquats and slice them thinly. Remove any seeds, there will be plenty.

Step 2Place the sliced kumquats in a saucepan (pouring any juice from the chopping board). Add Allulose, ginger, vanilla, cardamom and salt. Pour in a cup of water. Allow the sliced kumquats to sit for 30 to 45 minutes.
Note: Do not use any substitutes for the allulose as the syrup won't thicken with alternatives. If you can't get Allulose, see recipe tips for modifications.

Step 3After 30 to 45 minutes, place on the stove and bring to a boil over medium-high heat.

Step 4Reduce the heat and simmer on medium-low for 25 minutes, or until softened and syrupy (jam-like consistency with chunks of kumquats).

Step 5Transfer the marmalade into a large glass jar (or more smaller jars) with a tight-fitting lid.

Step 6This marmalade will keep in the fridge for about 2 weeks. It can be frozen for longer storage or preserved using the water-bath canning method.