Kumquat Marmalade

Kumquat Marmalade


"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."


13 h 15 m servings 116 cals
Serving size has been adjusted!

Original recipe yields 64 servings



  • Calories:
  • 116 kcal
  • 6%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 29.8g
  • 10%
  • Protein:
  • 0.2 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • < 1 mg
  • < 1%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.
  3. 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.
  4. 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.
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  1. 51 Ratings


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 m...

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. Ev...

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...

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 ...

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.

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 an...

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 ins...

Too runny and too sweet. I have made tons of jams and jellies. This is the first one I have made that has never set. This recipe needs measurement adjustments.