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Homemade Kumquat Marmalade


  • 1 pound fresh kumquats organic, if possible
  • 3 1/2 cups water divided
  • 1/4 cup lemon juice
  • 1/2 1.75-ounce package powdered pectin
  • 4 3/4 cups sugar


  • Thinly slice kumquats; remove and discard seeds.
  • Combine kumquats, 3 cups water and lemon juice in a large Dutch oven; bring to a boil. Reduce heat and simmer, uncovered, for 20 minutes, stirring often. Add remaining 1/2 cup water. Stir in pectin; bring to a boil, stirring constantly. Stir in sugar; bring to a boil. Boil 4 minutes, stirring constantly. Remove from heat; skim foam off top of mixture and discard.
  • Pour hot mixture into hot, sterilized canning jars*, filling about 1/4-inch from the top. Cover with metal lids and screw on bands. Cook jars in boiling water bath for 5 minutes.

*to sterilize jars, just cook jars, metal lids and screw on bands in a boiling water bath for 5 minutes. remove with tongs and store in a clean, dry place till ready to fill. preferably a warm oven. (unless yours has recently exploded too.)