Kumquats are in season in Southern California. I got my second bag of them this week in my CSA.
To combat the bitter flavor in the kumquats I received this week, I decided to make a “jam” out of dates and kumquats. I stuck to raw food techniques for this recipe, which means it is easy and quick.
So far, the jam has been great on oatmeal, and I plan to pack it in my lunches as a spread to pair with crackers and goat cheese brie.
It’s so simple to make, and it will store for about a week in the fridge.