Blog Cabin Recipe: How to Make Kumquat Marmalade

kumquat recipe for marmalade

Homemade jam, jelly, or marmalade is a great low cost DIY gift.

I love fresh food! Fruit, herbs, veggies right off the vine make all the difference in raw or cooked dishes. The success of the local and slow food movements are also testament to the public’s reception of what used to be the norm. Today, keeping fresh foods year-round is a given, but at one time, having an ice box or root cellar was considered a luxury. Without modern electrical refrigeration, traditional strategies for food preservation had to include drying, pickling, salting, and canning.

kumquat trees

Kumquat trees cover the Blog Cabin 2014 property

Not only did this year’s Blog Cabin come with a vintage (working) ice chest but it also came with a property covered in fruiting kumquat trees. Someone pinch me please! Luckily, these citrus trees are currently fruiting and I can enjoy their splendor on each trip to the site. But it’s so hard not to bring some fruit back home with me.

Kumquats are a type of citrus known for their sweet skin and tart meat. This makes them the perfect candidate for a marmalade, which retains the fruit’s skin.  I’ve always wanted an excuse to make marmalade (the favorite of one particular polite animated bear from my childhood) and now I have it!

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Step 1

 Open Gallerykumquat recipe for marmaladeStart with fresh fruit. In this case, 6 cups were almost perfect for (12) 4 oz. jars. Clean the skins thoroughly if you plan to keep them in the finished product.

Step 2

 Open Gallerykumquat recipe for marmalade

If you are using new canning jars, be sure to prewash the glass and screw tops to remove any manufacturing contaminates. Do not dishwash the lids as the water temperature can harm the lid seal.

Step 3

 Open Gallerykumquat recipe for marmaladeChop the fruit to the desired size. I like large chunks but you can also dice the fruit into smaller pieces. I chose pinwheels.

Step 4

 Open Gallerykumquat recipe for marmaladeReferring to your pectin directions, scale your recipe to the total volume of jars. I find that no-sugar pectin is best as it can be used with or without sugar while still jelling up. If your directions call for lemon juice, remember this is usually to increase the acidity of the jam/jelly and is not necessary when using citrus fruits.

Step 5

 Open Gallerykumquat recipe for marmaladeAdd the fruit and water to a pot and slowly stir in the pectin over medium heat.  Keep stirring until thick and then remove from heat. Put the lids in another pot over low heat to soften the seals.

Step 6

 Open Gallerykumquat recipe for marmaladeNext, ladle the fruit into the clean jars leaving a margin at the top. If you are using larger jars, be sure to use wide mouth jars and a jar funnel. I chose small 4 oz. jars to make perfect gifts.

Step 7

 Open Gallerykumquat recipe for marmaladeThe final step in canning is heat sterilization. If you plan on eating the marmalade/jam immediately, you can simply refrigerate. For nonperishable storage, a water bath or pressure cooking is required. I prefer pressure cooking as I find it more controllable and exact. Install the lids seal side down and loosely tighten the screw top. Pressure cook at 15psi for 5 minutes allowing the jars to totally cool inside the cooker. (Of course, abide by all safety precautions recommended by the pressure cooker manufacturer.) Once cool, remove the jars and tighten the screw top. For water bath canning, refer to your pectin directions for times and temperatures. In general, the jars should be good for shelf storage for 12 months. The jars should maintain a vacuum under the lid. If any lids pop up, discard that jar. If in doubt, throw it out!

Step 8

 Open Gallerykumquat recipe for marmaladeEnjoy!

Materials

  • (12) 4 oz. wide mouth canning jars with new lids
  • (6) cups washed fresh fruit
  • (4.5) TBSP no-sugar pectin
  • (3/4) cup sugar

Tools

  • Large pot
  • Pressure cooker
  • Ladle
  • Measuring cups/spoons
  • Cutting board
  • Sharp knife
About Dylan Eastman 

8Posts

At a young age, I learned how things worked by taking them apart and (successfully) putting them back together. I've always approached life as an opportunity to learn new skills, ...

More About Dylan Eastman

10 Responses

  1. mrmoogy says:

    Dylan, while in Florida try to find some Guavas to make jelly as well. My Mom used to make one from the Mulberries and Florida Fox Grapes. The Fox grape makes a nice dry wine too (hint, hint).

  2. southmeadowfarm says:

    I made organic orange marmalade for Christmas gifts to friends. They loved it. I grew up in central Florida so I know about kumquats. I'm going to try your recipe ,assuming I can find kumquats!

  3. Oh I'm sorry, take a look at the photo in Step 4. I didn't include water in materials since it's not something you have to source. In this case (1) cup of water was needed for (6) cups of fruit but you will want to scale the amount if you are preparing more or less fruit.

  4. arneva says:

    Did you omit the amount of water to add to the fruit in step 5 ?
    How much water should I add to a given mount of fruit, please ?

    Thank you.

  5. Great Carolyn! I have a couple small indoor/outdoor potted citrus trees at home, they are great. Do you keep the skins in?

  6. Carolyn says:

    I live in Tucson, AZ and have a Meyer Lemon tree. Have been making Meyer Lemon Marmalade for several years. People flock to buy it from me at our craft fair. Haven't tried the Kumquat marmalade yet, but hope to. Don't have a tree, perhaps I'll put one in if I can talk my husband into planting one……….Carolyn

    • JoyceinNJ says:

      Another great thing to make with your Meyer Lemons in lemon curd. It is wonderful and very refreshing.

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