Kumquat Marmalade With Orange

Kumquat Marmalade With Orange

A simple marmalade recipe that preserves the bright color and flavor of kumquat fruits. No commercial pectin is needed for this recipe.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 96 persons



  1. Step 1

    Gather the ingredients.
  2. Step 2

    Wash the whole kumquats and the orange well.
  3. Step 3

    Slice the whole kumquats into fine slivers, removing and discarding any seeds as you go. Do the same with the orange.
  4. Step 4

    Measure the sliced kumquats together with the orange and any juice that came out while you were slicing the fruit. This will allow you to determine how much water to add.
  5. Step 5

    Transfer the measured fruit and juice into a large, nonreactive pot . Stir in 2 cups water for every cup of fruit and juice.
  6. Step 6

    Cover and let sit at room temperature for 4 hours (overnight is OK, too).
  7. Step 7

    Sterilize your canning jars .
  8. Step 8

    Meanwhile, bring the fruit and water mixture to a boil over high heat.
  9. Step 9

    Reduce the heat and simmer until the peels are translucent and very tender—about 1 hour.
  10. Step 10

    Measure the cooked fruit mixture.
  11. Step 11

    Add 3/4 cup granulated sugar for each cup of the cooked fruit.
  12. Step 12

    Add the lemon juice.
  13. Step 13

    Bring all of the ingredients to a boil over high heat. Stir constantly until the sugar is completely dissolved.
  14. Step 14

    Continue to boil over high heat, stirring frequently, until the marmalade reaches the gel point .
  15. Step 15

    Turn off the heat. Skim off any foam on the surface.
  16. Step 16

    Ladle the hot marmalade into the sterilized canning jars. Leave at least 1/2-inch of head space between the surface of the marmalade and the rims of the jars.
  17. Step 17

    Screw on canning lids .
  18. Step 18

    Process in a boiling water bath for 5 minutes.