Kumquat Marmalade Recipe

4.42 from 24 votes

Homemade 3 ingredient kumquat marmalade prepared with fresh fruits. Without artificial pectin.

Prep Time20

Cook Time30

Total Time50

Course: Breakfast, DIY

Cuisine: French

Servings: 8 oz/230 ml jars

Calories: 480kcal

Rinse fresh Kumquat fruits to get rid of impurities.
14 Ounces Kumquats
Cut the kumquat into thin slices. Pick out the pips and discard the pips.
Place kumquat slices into a pot and stir in sugar and lemon juice.
10.6 Ounces Sugar, Juice of ½ Lemon
Heat up and bring to a rolling boil. Stir occasionally.
Reduce the heat to a medium setting and keep on cooking down the marmalade.
Blend marmalade with a hand blender to the desired consistency. I like it chunky.
Test if the marmalade is set by pouring some hot marmalade on an ice-cold plate. If it's running, it's not set, and it needs to cook further down. OR check with a candy thermometer if it's set. 105 Celcius/220 Fahrenheit is the setting point.
Prepare jars and lids. They should be clean and sterilized. Pour some liquor into the lids to kill all remaining microbes.
Pour the marmalade into the jars up to the rim and close the jar with a lid. Turn it upside down to create a vacuum.
Turn it back when it's not too hot anymore and store jars in a dry and cool place on a shelf. Store in your fridge after you open the jars.

Marmalade serving → ~3 Jars (8 oz/230 ml) = ~100 Teaspoons (1 Teaspoon per serving)
You can leave the kumquat slices to macerate overnight with the sugar and lemon juice. We usually do that with citrus marmalade to help release pectin, flavors and make the skin softer. It's not necessary, but optional because kumquats have a tender skin.
Use a few drops of rum/vodka and similar to drop into the cap. This is to disinfect further (to avoid mold growth eventually)
You can double the recipe by adjusting the servings further on top (under the prepping time)
Dropping hot marmalade on an ice-cold plate will help you to see if the preserve is set. The ice-cold plate will cool the hot marmalade instantly. Hot marmalade will appear liquid, and it only thickens when it cools.