Kumquat and Vanilla Bean Pâte (Fruit Jelly)

kumquat pate

Kumquat and Vanilla Bean is one of the 3 French Fruit Pâtes I made this week:

About 30+ kumquats (Should equal 1 1/2 cups of juice when cooked and processed. You may end up adding some water)

1/2 vanilla bean

2 1/2 cups granulated sugar

1 tablespoon butter (I used salted, but unsalted will work as well)

2 pouches liquid Certo pectin (I’ve tried others and Certo is the best!)


parchment lined baking dish 9×9″

food processor

straight edged wooden spatula or tempered rubber spatula

In a sauce pan of boiling water cook the kumquats for about 10 seconds. This will soften the skin of the fruit, and remove some of the bitterness. Add the whole cooked fruit to a food processor and blend until well broken up.

kumquat pate

kumquat pate

Press through a strainer to get out the seeds and the rind. You may have to add some water or orange juice to get up to 1 1/2 cups of juice.

kumquat pate

Add the juice and the sugar to a medium size sauce pot and bring to a boil. Once it is boiling you will cook the mixture for 5 minutes. Half way through add the butter and continue to cook. Be sure to stir constantly and make sure it doesn’t boil over. You may have to adjust the temperature as you cook. (the next few pictures are of blood orange juice so don’t let the color distract you!)

blood orange pate

blood orange pate

Once the mixture has cooked for the full 5 minutes turn off the heat and add the Certo.


Stir until well combined.

blood orange pate

Pour into prepared baking dish. (Now we are back to the color of the kumquat and vanilla)

kumquat pate

Cut with a sharp knife or cookie cutter and roll in sugar to serve. Can be served cold or at room temperature. Keeps for a few days in the refrigerator.

fruit pate

Also try:

Blood Orange Pâte

Meyer Lemon and Rosemary Pâte