A dollop of this tangy marmalade on your morning toast will get your tastebuds going for the day.

When I’m at the farm, I usually sit out under the mango tree in the sun and prepare the fruit as it takes some time to cut all the fruit.  Sadly this year, the old mango tree had lost all its leaves – a fungal infection seems to have got into it.
To prepare the fruit: wash and scrub the cumquats (preferably the oval ‘Nagami’  variety which have a tart pungent flavour) .  Halve or quarter them, depending on their size. Remove the seeds and put them in a cup covered with water.
Place the cumquats in a large bowl and just cover with water. Cover with plastic wrap and leave them to sit overnight.
Next day, measure the cumquat/water mixture into a large pot or preserving pan. For every cup (250ml), allow 185g (3/4 cup) caster sugar.  Strain the seeds, adding the liquid to the cumquats.  Tie seeds up in a muslin bag and add it to the cumquats (best if tied to the sides of the pan).  Bring cumquats and water to the boil, turn down heat and simmer for 30 minutes, skimming off any scum that forms on top with a mesh ladle.  While cumquats simmer, heat the sugar in a moderate oven for about 15 minutes.  Pour warm sugar into cumquat  mixture and stir well with a wooden spoon.  Bring back to boiling point, and simmer, uncovered, for about 40 minutes or until it reaches setting point.  A simmer pad is useful to prevent burning or sticking. From time to time, skim off any scum that forms on top.
Turn off the heat and ladle into warm sterile jars  Cover with a tight screw-top lid.

Tip 1: To test for setting point, place a saucer in the freezer for five minutes. Remove and drop a small amount of the marmalade, onto the saucer, let cool for about 30 seconds.  If it wrinkles when you run a finger through it, it is ready.  Look out for seville oranges – they also make a great marmalade.
Tip 2: Try using it in marinades for pork or duck dishes to add extra flavour.
Note: This recipe is from my first book, “The Cook’s Garden” (Harper Collins 1992).