Save on Pinterest

Kumquat Marmalade

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 Time
    Prep: 50 min. Process: 10 min.
  • Makes
    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

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.
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.

Recommended Video