Kumquat Marmalade

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Ingredients:

  • 40 whole Kumquats
  • 1 whole Orange
  • 2 whole Lemons, Juiced
  • 7 cups Water (approximately)
  • 8  Pint-sized Canning Jars, Lids And Rings
  • 5 cups Granulated Sugar (approximately)


  1. Wash kumquats and orange, and then thinly slice the orange. Be sure to remove any seeds, but do not remove the skins.
  2. Measure the fruit and any juice, as well as the lemon juice, and place in a large ceramic bowl. For every 1 cup of the fruit mixture, add 2 cups of water into the bowl. The amount of water listed above is only an approximate measure and will vary according to the amount of fruit mixture measured.
  3. Cover the bowl of fruit mixture and let it sit for at least 4 hours or overnight. Do not drain this mixture.
  4. Wash and sterilize about 8 pint-sized canning jars, rings and lids. You may not need this many, but err on the safe side.
  5. Measure the fruit mixture into a non-reactive pot and add 3/4 cup of sugar for each 1 cup of fruit. The total amount of sugar listed above is an approximate measure and will vary according to the amount of fruit mixture.
  6. Bring all of the ingredients to boil, being careful not to let the foaming mixture boil over. Stir frequently until the mixture reaches 220 F on a candy thermometer. At this point the mixture should coat the back of a spoon and start to jell somewhat when the spoon is chilled.
  7. Fill the sterilized pint jars with the fruit mixture, leaving about 1/2 inch of head space. Screw on the canning lids.
  8. Process the jars according to standard safe canning practices for marmalade. I processed mine in a boiling water bath (water must cover the tops of the jars) for 5 minutes.
  9. Remove the jars from the water bath and set them on the counter to let them cool. You should hear a popping sound as the jars seal and the top of the lid will be firm and flat to the touch.
  10. Remove the jar rings when cool. You can decorate your handiwork with ribbons and labels, etc.

Opened jars must be refrigerated and are good for several months. The sealed jars have a 1-2 year shelf life.


email:  ll.katmarian@gmail.com   © Linda Katmarian 2011-2015