Kumquat Marmalade With Orange

By
Leda Meredith
Leda Meredith
Leda Meredith
Leda Meredith is a food writer and certified botanist who has written five books on foraging and preserving food.
Learn about The Spruce Eats' Editorial Process
Updated on 03/14/22
Kumquat marmalade recipe

​The Spruce / Teena Agnel 
Prep: 20 mins
Cook: 75 mins
Soaking time: 4 hrs
Total: 5 hrs 35 mins
Servings: 96 servings
Yield: 3 pints
Nutrition Facts (per serving)
84 Calories
0g Fat
22g Carbs
1g Protein
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Nutrition Facts
Servings: 96
Amount per serving
Calories 84
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 2mg 0%
Total Carbohydrate 22g 8%
Dietary Fiber 2g 6%
Total Sugars 18g
Protein 1g
Vitamin C 38mg 189%
Calcium 17mg 1%
Iron 0mg 1%
Potassium 166mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This marmalade recipe perfectly preserves the bright color and flavor of kumquats. Kumquat fruits are only in season for a few weeks in late fall and early winter, but this marmalade makes it possible to enjoy their unique taste year-round. The addition of an orange to the kumquat fruits adds depth to the citrus flavor.

There is no need to add commercial pectin to this recipe. The natural pectin present in the citrus peels combined with the sugar and the acidity of lemon juice ensures a good gel.

Ingredients

  • 34 kumquats, each about 1 1/2 inches long and half as wide 

  • 1 orange

  • 6 to 7 cups water

  • 4 to 5 cups granulated sugar

  • 2 lemons, juiced

Steps to Make It

  1. Gather the ingredients.

    Ingredients for kumquat marmalade
    ​The Spruce / Teena Agnel

  2. Wash the whole kumquats and the orange well.

    Wash fruit
    ​The Spruce / Teena Agnel

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

    Slice kumquats
    ​The Spruce / Teena Agnel

  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.

    Cut fruit
    ​The Spruce / Teena Agnel

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

    Transfer fruit to water
    ​The Spruce / Teena Agnel

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

    Cover
    ​The Spruce / Teena Agnel

  7. Sterilize your canning jars.

    Sterilize canning jars
    ​The Spruce / Teena Agnel

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

    Bring mixture to a boil
    ​The Spruce / Teena Agnel

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

    Reduce heat
    ​The Spruce / Teena Agnel

  10. Measure the cooked fruit mixture.

    Measure mixture
    ​The Spruce / Teena Agnel

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

    Add sugar
    ​The Spruce / Teena Agnel

  12. Add the lemon juice.

    Add lemon
    ​The Spruce / Teena Agnel

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

    Bring all ingredients to a boil
    ​The Spruce / Teena Agnel

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

    Continue to boil
    ​The Spruce / Teena Agnel

  15. Turn off the heat. Skim off any foam on the surface.

    Skim
    ​The Spruce / Teena Agnel

  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.

    Ladle maramalade into jars
    ​The Spruce / Teena Agnel

  17. Screw on canning lids.

    Screw on canning lids
    ​The Spruce / Teena Agnel

  18. Process in a boiling water bath for 5 minutes.

    Process
    ​The Spruce / Teena Agnel

Tips

  • Marmalades are unusual among sweet preserves in that they will continue to "set up" for days, even weeks after they cool in the jars. If your just-cooled marmalade seems slightly runnier than you'd like, try waiting for two weeks to see if it reaches a firm gel.
  • Once the jars have sealed, store kumquat marmalade away from direct light or heat. It will keep for at least a year.
  • Opened jars must be stored in the refrigerator, where they will keep for several months.