Jam takes a bit of work, but at least you get the hard part goes is over quickly—after cleaning and cutting your kumquats into quarters and removing center piece and seeds from them, you’re ready for the fun part. Add all that luscious fruit to a pan with lemon juice, lemon zest and sugar. Then for a little extra flavor, add some cayenne and star anise and let it macerate before bringing the entire concoction up to a bubbling simmer until everything reduces and thickens. The result is something beautifully orange, sweet and tangy, and irresistible on English muffins and croissants. Get the recipe for Chef John's Kumquat Marmalade.