Kumquat Marmalade With Orange
A simple kumquat marmalade recipe that naturally preserves the fruit's bright color and flavor without added pectin.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Sterilize canning jars and prepare a boiling water bath for processing.
-
Wash and finely slice kumquats and an orange, discarding all seeds.
-
Measure the sliced fruit and juice; then, in a large, nonreactive pot, combine with 2 cups of water per cup of fruit.
-
Cover and let the mixture sit at room temperature for 4 hours or overnight.
-
Bring the fruit and water mixture to a boil, then reduce heat and simmer for approximately 1 hour until the peels are tender.
-
Measure the cooked fruit mixture. Add 3/4 cup granulated sugar for each cup of cooked fruit and stir in the lemon juice.
-
Return the mixture to a high boil, stirring constantly until the sugar completely dissolves, then continue boiling, stirring frequently, until the marmalade reaches the gel point.
-
Turn off the heat, skim off any surface foam, and ladle the hot marmalade into the sterilized jars, ensuring 1/2-inch headspace.
-
Screw on the canning lids and process the jars in the prepared boiling water bath for 5 minutes.