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The production process is intricate. First, the peel and pulp of the sour kumquat are separated, and the peel is carefully washed to remove the inner membrane, ensuring a thorough cleaning to avoid any bitterness. The pulp is then separated from the seeds, salted to reduce bitterness, and simmered for 2 to 3 hours. After bottling, the marmalade undergoes high-temperature sterilization. The entire process contains no artificial sweeteners, preservatives, or any chemicals. Simple yet full of the bittersweet flavors of life.
The uses of this marmalade are versatile: it can be used to mix with rice, as a dipping sauce, or even added to hot pot as a broth base, offering a harmonious taste experience. It’s just waiting for you to savor.
Ingredients | Sour kumquat, salt, sugar, chili
Net Weight|200 g
Origin | Hsinchu, Taiwan
Shelf Life | 18 months