Kumquat and Vanilla Bean Pâte (Fruit Jelly)

Kumquats and Vanilla Bean | ZoëBakes | Photo by Zoë François

Kumquat and Vanilla Bean Pâte 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.

Kumquats in food processor | ZoëBakes | Photo by Zoë François

Kumquat puree | ZoëBakes | Photo by Zoë François

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 and Vanilla Bean Pâte Recipe | ZoëBakes | Photo by Zoë François

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!)

Fruit Pâte Recipe | ZoëBakes | Photo by Zoë François

Fruit Pâte Recipe | ZoëBakes | Photo by Zoë François

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

Certo | ZoëBakes | Photo by Zoë François

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.

Citrus Fruit Pâte | ZoëBakes | Photo by Zoë François

Also try:

Blood Orange Pâte

Meyer Lemon and Rosemary Pâte

13 thoughts to “Kumquat and Vanilla Bean Pâte (Fruit Jelly)”

  1. Hi Maybelles mom,

    Thanks for stopping by. I hope you try them, they are very simple to make and a nice light treat that is a little out of the ordinary.

    Enjoy, Zoë

  2. Hi, these look wonderful and I’ve always been full of wonder on how to make them.

    But one question–I was led here from your other page that described these as Passover/Pesach desserts. Is the Certo certified as KLP? (that is, usable for Pesach?)


    1. Hi Brian,

      Certo is definitely kosher, but I have to double check to see if they are kosher for Passover?

      I’ll get back to you when I get home from my vacation!

      Thanks, Zoë

  3. I love your site! I am swimming in citrus these days so I’m glad I came across these pate recipes. I was wondering, with the kumquat one, when do I add the vanilla? Also, I have two other questions, if I may make a pest of myself: (1) what is the purpose of the butter in the recipe? and (2) do you find that these get weepy after a couple of days? If so, do you know a way to minimize that? Thanks so much!!

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