Kumquat or Calamondin chutney

I bought Mr B a 'Calamondin' baby tree a few weeks ago. It came with some already formed fruit - these are slightly bigger than Kumquats. Although quite sweet in taste, there isn't much to them so searched around for a marmalade recipe. Based on this recipe from James Martin, I now have a jar of this 'marmalade' which goes nicely with gammon or ham as we discovered with the large gammon joint I cooked last night.

Calamondin fruit (quartered) and lemon (finely chopped) to make 250g
1 tbsp oil
1 small red onion sliced
2cm stick cinnamon snapped in half
40g soft brown sugar (preferably light brown)
60ml sherry vinegar

Fry the onion in the oil until softened (about 2 minutes).
Add the cinnamon and continue to fry for a further 2 minutes.
Add the fruit and cook until just beginning to soften.
Add the brown sugar and vinegar.
Cover and simmer until the fruit is fully softened and have lost their shape.
Put into a clean, hot jam jar. Leave to cool and then seal.
An aside - the difference between a marmalade and a chutney these days is just the word. See this article. I prefer chutney for the above and keep marmalade to a citrus jam!

Menu for w/c 21st June
M BBQ - including chicken breast marinated in Jerk paste, and turkey burgers for me
T Stir Fry
W Quark based - one idea, as have ham, http://www.quarkmaker.com/Quark_Recipes/Main_Dishes/quark_cheese_overbake.html
Th Turkey steaks - probably on bbq looking at the weather forecast
F Cold gammon with new potatoes, summer vegetables and Calamondin chutney

Lunches
Pitta filled with ham and salad
Lentil soup
Cottage Cheese and pine nut salad
Visiting universities with eldest on other two days.