Kumquat Marmalade

Joey Urey


I enjoy making jams and jellies! Wonderful "on hand" gifts for any occasion!

Needs to sit over 2 nights! Takes 3 days to complete but it is well worth it!

The flavor is different from that of any orange marmalade.


★★★★★ 1 vote




  • 1 1/2 lb
    kumquats, washed, sliced very fine seeded
  • 1 medium
    lemon, washed, finely sliced with peel
  • 8 1/4 c
    cold water

  • 7 c

How to Make Kumquat Marmalade


  1. Day One - cover the kumquats and lemon with the cold water and let stand for 24 hours
  2. 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
  3. Let stand again for 24 hours
  4. 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
  5. If there is any foam on the surface, skim off before pouring into hot sterile jars. Seal tightly and store in refrigerator.
  6. 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

Printable Recipe Card

About Kumquat Marmalade

Course/Dish: Jams & Jellies

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