Day One - cover the kumquats and lemon with the cold water and let stand for 24 hours
Day two - place in a non-reactive saucepan, bring to a boil, add the sugar, then remove from the heat and stir until sugar dissolves
Let stand again for 24 hours
Day Three - once more bring to a boil using medium high (if you use high it might burn - just sayin that's my luck). Cook rapidly for 30 minutes or until 2 drops run off the edge of a metal spoon simultaneously
If there is any foam on the surface, skim off before pouring into hot sterile jars. Seal tightly and store in refrigerator.
Jelly thermometer should read 218-220 I don't recall storing in the fridge. I use the 5 minute inversion method for sealing my jellies