"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
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kumquats, rinsed and thinly sliced
oranges - rinsed, sliced and seeded
white sugar, or as needed
water, or as needed
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.
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.
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!
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.
Good recipe, although make sure you slice the orange skin thinly or the marmalade gets clumpy...unless you like that!
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.
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/64 of a recipe
Servings Per Recipe: 64
Amount Per Serving
** Calories: 116
** Calories from Fat: < 1
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