Search thousands of recipes reviewed by home cooks like you.

Kumquat Marmalade

Kumquat Marmalade

  • Prep

    30 m
  • Cook

    45 m
  • Ready In

    13 h 15 m
SWIZZLESTICKS

SWIZZLESTICKS

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.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 64 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • 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

Directions

  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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Lynn
194

Lynn

6/30/2008

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.

Jack P.
189

Jack P.

6/26/2008

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!

RUTHWARD
138

RUTHWARD

11/24/2003

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.

Similar recipes