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READY IN 13+ hrs

Kumquat Marmalade

Read Reviews (34)

"A sweet home made kumquat marmalade made with fresh kumquats and a couple of oranges. No added pectin is necessary for this seasonal treasure. The amount of marmalade produced can be adjusted easily to the amount of fruit you have on hand." — SWIZZLESTICKS

Ingredients Edit and Save

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Sugar and Sweeteners

Original recipe makes 4 pints Change Servings

24 kumquats, rinsed and thinly sliced
2 oranges - rinsed, sliced and seeded
9 cups white sugar, or as needed

2 lemons, juiced
8 cups water, or as needed

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Directions

Finely chop the kumquats and oranges, combine them, and measure them into a large pot. Add 3 cups of water per each cup of fruit. Let stand in a cool place for 12 hours, or overnight.
Bring the fruit mixture to a boil, reduce heat, and simmer until the rind is very tender. Remove from heat, and measure cooked fruit. Add one cup of sugar to the pot for every cup of the fruit mixture. Mix in the lemon juice, about 1/4 cup.
Return the fruit to the pan, and bring to a boil once again. Boil, stirring occasionally, until the gel stage is reached (the temperature of the marmalade should be between 220 to 222 degrees F, or 105 degrees C when checked with a kitchen thermometer.) Remove from heat, and skim foam from the surface.
Transfer the mixture to sterile jars, leaving 1/2 inch headspace, and seal immediately. Process any unsealed jars in a water bath for 10 minutes. Refrigerate after seal has been broken.

Kitchen-Friendly View

PREP 30 mins
COOK 45 mins
READY IN 13 hrs 15 mins

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Reviews More Reviews

Most Helpful Positive Review

Jun 30, 2008

Based on the reviews, I made some slight changes and had great success. Note that I let the fruit soak for about 18 hours - only because some other things came up. I think this is one of the mysteries of the recipe. Since I had soaked it for so long, the peels were really soft, so I boiled for a shorter time. I think for the first boil, we need a time as that will seriously effect the amount of liquid. I did measure out 3 cups of fruit (I used a blender to chop) and added 7 cups of water instead of 9. I still added 9 cups of sugar. I added 1/2 cup lemon instead of 1/4 because it seemed so sweet. I did not add pectin. I boiled until 220, poured in jars, then processed to seal. My marmalade did gel - not completely like store bought, but enough to spread, and it tastes delicious. Next time I would take out another cup or 2 of water. I think I would like less sweet, but I know the amount of sugar effects the gelling. Maybe I would take out one orange and add more lemon juice? But you can definitely do this without pectin. I highly recommend.

—Lynn

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Most Helpful Critical Review

Jul 03, 2006

As this is the first recipe that I have tried on your site it may be a bit forward of to ask if the amount of water added to the fruit is a bit excessive.

—Michael Doherty

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37 Ratings

Jun 26, 2008

I have made this recipe every year for the last 6. After the first time, I reduced the water to 2 cups/cup of mixture. This improved the taste and consistency and reduced the boiling time. Every one who tastes it loves it!

—Jack P.

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Nov 24, 2003

Beautiful sparkling marmalade just like from the store. This recipe has 4 stars only for confusion because it made me nervous while making it. You could however go to the trouble to remove the peel from the quartered oranges, scrape off more of the white part, and then slice the peel with a knife, if you want to remove any bitter taste, but its good as is. Dont bother rechopping kumquats (just slice them on a mandolin). I wonder why it says to add water and soak overnighta step not called for in other recipes. I decided to add a packet of regular pectin as insurance on warning of another reviewer, at about 218 degrees (never could reach 220 degrees). Highly recommend the pectin; texture is perfect.

—RUTHWARD

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Nov 06, 2003

Good recipe, although make sure you slice the orange skin thinly or the marmalade gets clumpy...unless you like that!

—PROTOWILSON

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Mar 01, 2006

This is a great recipe. I made with Splenda since my husband is diabetic. Sliced kumquats and seeded. Cooked until I thought was ready and it turned out perfect. Today, I put kumquats in my Vita-Mix and pureed, added Splenda and lemon juice and cooked until I thought was ready - made really nice Kumquat Butter (like Apple Butter) Did not soak before cooking.

—moorehawgheaven

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Feb 05, 2008

I agtee with the first review and should have taken the advice to add pectin. I now have several jars of kumquat syrup. It tastes good but I am disappointed in myself for not going with my instincts.

—Judy B.

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Mar 05, 2009

This marmalade is so good!!! I made two batches in a month. I gave them to my friends and everyone just love the taste. I changed the recipe: I added orange without peel, used half splenda and half suger, processed through a blender and added a package of pectin for 6 cups of fruit mixture. The taste was awesome!

—Kityi

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Nutrition

Calories
116 kcal
6%

Carbohydrates
29.8 g
10%

Cholesterol
0 mg
0%

Fat
0.1 g
< 1%

Fiber
0.6 g
2%

Protein
0.2 g
< 1%

Sodium
< 1 mg
< 1%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Kumquat Marmalade

Serving Size: 1/64 of a recipe
Servings Per Recipe: 64
Amount Per Serving
** Calories: 116
** Calories from Fat: < 1

% Daily Value *
** Total Fat 0.1g < 1 %
** Saturated Fat 0g < 1 %
** Cholesterol 0mg 0 %
** Sodium < 1mg < 1 %
** Potassium 22mg < 1 %
** Total Carbohydrates 29.8g 10 %
** Dietary Fiber 0.6g 2 %
** Protein 0.2g < 1 %
** Sugars 29.1g
** Vitamin A < 1 %
** Vitamin C 9 %
** Calcium < 1 %
** Iron < 1 %
** Thiamin < 1 %
** Niacin < 1 %
** Vitamin B6 < 1 %
** Magnesium < 1 %
** Folate 1 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.