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Kumquat Marmalade


  • 3 quarts kumquats (5 1/2 pounds)
  • 2 lemons, peeled
  • 2 cups water
  • 3 1/4 cups plus 2 tablespoons granulated sugar
  • 1 (3 ounce) package liquid pectin


  1. Cut kumquats lengthwise, and remove outer rind. Set rind aside.
  2. Combine kumquat pulp, peeled lemons and water in a large Dutch oven; bring mixture to a boil, reduce heat and simmer, uncovered, 45 minutes.
  3. Thinly slice kumquat rinds; place in a large Dutch oven and cover with water. Bring mixture to a boil. Boil, uncovered, 5 minutes; drain well, and set aside.
  4. Press kumquat pulp mixture through a sieve or food mill. Measure 4 1/2 cups of puree into Dutch oven; add sugar and cooked kumquat rind. Bring to a full rolling boil; boil 1 minute, stirring constantly. Remove from heat. Add pectin, stirring until well blended.
  5. Pour marmalade into hot sterilized jars, leaving 1/4 inch headspace; wipe jar rims. Cover with metal lids; screw on bands.
  6. Process marmalade in boiling water bath 10 minutes.

Yield: 12 half pints

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