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.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 8h10m
Yield Makes about 1 pint
Number Of Ingredients 2
Steps:
- 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.
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