Kumquat Marmalade Recipe
Kumquat Marmalade Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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, FL
MAKES:
56 servings
TOTAL TIME:
Prep: 50 min. Process: 10 min.
MAKES:
56 servings
TOTAL TIME:
Prep: 50 min. Process: 10 min.

Ingredients

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

Directions

Rinse kumquats; cut in half and remove seeds. Place in a food processor; process until coarsely chopped.
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.
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.
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. Yield: 7 half-pints.
Editor's Note: 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.
Originally published as Kumquat Marmalade in Taste of Home Christmas Annual Annual 2016, p189

  • 1-3/4 pounds kumquats
  • 1 cup water
  • 1 package (1-3/4 ounces) powdered fruit pectin
  • 6-1/2 cups sugar
  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. Yield: 7 half-pints.
Editor's Note: 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.
Originally published as Kumquat Marmalade in Taste of Home Christmas Annual Annual 2016, p189

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