• Prep Time:
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  • Serves: 1 Servings

Kumquat Marmalade

  • Recipe Submitted by on

Category: Canning

 Ingredients List

  • 3 qt Kumquat; (about 5 1/2 pounds
  • 2 Lemons; peeled
  • 2 c Water
  • 3 1/4 c Sugar
  • 2 tb Sugar
  • 3 oz Liquid pectin


Cut kumquats lengthwise, and remove outer rind. Set rind aside. Combine
kumquat pulp, peeled lemons, and 2 cups water in a large Dutch oven; bring
mixture to a boil, reduce heat, and simmer uncovered, 45 minutes. 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. 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. Pour marmalade into hot
sterilized jars, leaving 1/4 inch headspace; wipe jar rims. Cover with
metal lids; screw on bands. Process marmalade in boiling-water bath 10
minutes. Yield: 12 half pints.

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