Kumquat Marmalade
Brighten up your mornings with homemade kumquat marmalade—a zesty spread that’s equal parts sweet and tangy. This easy-to-make recipe highlights the unique flavor of kumquats, their tart rinds and citrusy interior perfectly balanced by granulated sugar and a splash of fresh lemon juice. The thinly sliced kumquats simmer gently in water until tender, then cook down to a luxurious, glossy consistency that’s ideal for slathering on toast, biscuits, or scones. Ready in just over an hour, this small-batch marmalade is a delightful way to preserve seasonal citrus and elevate your breakfast or brunch. Plus, the recipe includes canning instructions for long-term storage, making it a fantastic DIY gift for jam lovers.
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Recipe Information
Ingredients
- 500 grams Kumquats
- 400 grams Granulated sugar
- 500 ml Water
- 2 tablespoons Lemon juice
Instructions
Rinse the kumquats thoroughly under cold water, then pat them dry with a clean towel.
Slice the kumquats thinly into rounds, removing and discarding any seeds as you go. Retain any juice released during slicing.
In a large saucepan, combine the sliced kumquats, their juice, and the water. Bring the mixture to a boil over medium-high heat.
Reduce the heat to low and simmer the kumquats for 20 minutes, stirring occasionally, until the rinds are tender.
Add the granulated sugar and lemon juice to the saucepan. Stir until the sugar completely dissolves.
Increase the heat to medium and cook the mixture, stirring occasionally, for 40 minutes or until it thickens to a marmalade-like consistency. To test, place a small amount of the marmalade on a chilled plate. If it sets and wrinkles when pushed, it is ready.
Once cooked, remove the saucepan from the heat and let the marmalade cool for 5-10 minutes.
Carefully transfer the marmalade into sterilized jars, leaving about 1 cm of headspace at the top. Seal tightly.
Allow the marmalade to cool completely before storing it in the refrigerator. For longer storage, process the jars in a water bath canner according to proper canning guidelines.
Nutrition Facts
Calories |
1885 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.3 g | 6% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 66 mg | 3% | |
| Total Carbohydrate | 481.5 g | 175% | |
| Dietary Fiber | 32.7 g | 117% | |
| Total Sugars | 447.6 g | ||
| Protein | 9.6 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 342 mg | 26% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 961 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
