Rinse fresh Kumquat fruits to get rid of impurities.
Cut kumquat into thin slices.
Place kumquat slices into a pot and stir in sugar and lemon juice.
Heat up and bring to a rolling boil. Stir occasionally.
Reduce heat to a medium setting and keep on cooking down the marmalade.
Blend marmalade with a hand blender to desired consistency. I like it chunky.
Test if the marmalade is set by pouring some of the 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 opened the jars.
Use a few drops of rum/vodka and similar to drop into the cap. This is to disinfect further (to avoid mold growth in the long run)
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.