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
Total TimePrep: 50 min. Process: 10 min.
- 1-3/4 pounds kumquats
- 1 cup water
- 1 package (1-3/4 ounces) powdered fruit pectin
- 6-1/2 cups sugar
- 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.
Editor's NoteThe 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 2016
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