Kumquat Marmalade
This super easy, small-batch marmalade is a great way to use kumquats when they're in season.
Ingredients
- 1 pound kumquats, sliced and deseeded
- Juice of one Meyer Lemon
- 1 3/4 cups granulated sugar
- 2 1/4 cups water (See Note below - updated 4/1/25)
Instructions
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Slicing the kumquats: The easiest preparation is to slice the kumquats crosswise. When you get to the halfway point, you will be able to pick out the seeds with the tip of your paring knife.
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Combine all four ingredients and bring to a boil, stirring occasionally. Keep to a rolling boil for 15 minutes and lower the heat slightly to keep the pot from boiling over. The marmalade will still look loose at the end of the cooking time but it will thicken as it cools. If necessary, boil for an extra 5 - 10 minutes but this should not be necessary. (Please see my notes below.)
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Transfer to jars, cool and keep refrigerated.
Recipe Notes
Water Amount: Please see my updated notes in the body of the post for helpful tips. This marmalade will naturally thicken as it cools but you can reduce the water to 1 1/2 cups if you prefer (or just enough water to cover the kumquats).
Heat: The marmalade will thicken faster boiled at high heat. My old stove would cause my pot to boil over if I kept a constant high boil for 15 minutes. You want a rolling boil for 15 -20 minutes to make sure some of the water dissolves. Reduce the heat a little, as needed. Again, the marmalade will not be the desired consistency after this time but it will thicken considerably as it cools. I've updated the recipe regarding boiling for an additional 20-30 minutes after the initial 15 minutes as this is not necessary with reduced water and high heat.