Spiced Kumquat Marmalade
inspired by these Szechuan Peppercorn & Kumquat Caramels
makes approximately 2 cups
1 lb kumquats
6 cinnamon sticks, broken
6 star anise
2 tablespoons Szechuan peppercorns
1 vanilla bean
2 cups (15 oz) sugar
2 cups water
Place the cinnamon sticks, star anise, and Szechuan peppercorns in a piece of cheesecloth and tie the top with kitchen twine. Thinly slice the kumquats. The slicing blade on the food processor works well for this. Place the kumquats, sugar, and water in a saucepan. Split the vanilla bean and scrape the insides into the pan. Add the vanilla pod and the cheesecloth bag of spices to the pot.
Cook over medium-high heat, stirring frequently, until the marmalade reaches 220 or is set. (The set can be tested by placing a small dab of marmalade on a plate in the freezer). As the marmalade is cooking remove any pits that float to the top. Remove the cheesecloth bag and the vanilla pods. Transfer the marmalade to clean glass jars and store in the refrigerator for up to a month.
For longer storage use the boiling water canning method and leave a 1/4 inch of head space at the top of each jar. Process for 10 minutes.