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Kumquat Marmalade

2 reviews
Total Time
Prep: 50 min. Process: 10 min.

By Taste Of Home Editorial Team

Recipe by Faye Robinson

Tested by Taste Recipes Test Kitchen

Taste Recipes's Editorial Process

Updated on Jun. 30, 2023

I didn't even know what a kumquat was until my husband and I discovered them in southern Florida. Now I love using them for marmalade. I always get carried away making it and am happy to share! —Faye Robinson, Pensacola, Florida

Canning Altitude Jam-Jelly

The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.
Test Kitchen Approved

Kumquat Marmalade

2 reviews
Prep Time 50 min
Cook Time 10 min
Yield 7 half-pints

Ingredients

  • 1-3/4 pounds kumquats
  • 1 cup water
  • 1 package (1-3/4 ounces) powdered fruit pectin
  • 6-1/2 cups sugar
Text Ingredients

Directions

  1. Rinse kumquats; cut in half and remove seeds. Place in a food processor; process until coarsely chopped.
  2. In a Dutch oven, combine kumquats and water. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute.
  3. Remove from heat; skim off foam. Ladle hot mixture into seven hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
  4. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
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