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Kumquat Marmalade is the perfect jam for toast and biscuits. Made with fresh fruit and no artificial pectin in this recipe!

Last year I was introduced to Kumquats during our spring dessert week. For that week I made a delicious Kumquat Upside Down Cake that everyone raved over.

When I got my box of produce in from Melissa's again, they sent a ton of kumquats so I had to figure out something to do with them. I decided to make Kumquat Marmalade and share it with my friends!

What is a kumquat?

A kumquat is an edible, orange-like fruit that is native to Southeast Asia.

Though the citrus fruit resembles an orange in shape and color, it’s actually quite small—about the size of an olive. 

The kumquat's flavor is distinctly citrusy. While the fruit is slightly sweet, the overwhelming flavor is sour and tangy. Because of that, it makes a great fruit for marmalade.

The tangy and sour mixed with the sweet from the sugar creates this beautiful jam that is SO delicious. My favorite part though is the peel which is surprisingly appetizing.

How to Make Kumquat Marmalade

Whenever I make jams or jellies, I try really hard to keep pectin out it. Most of the time, you can use sugar and lemon juice to create its own thickening agent which keeps your jam usually just three ingredients.

First up to make this delicious marmalade is to slice thinly the kumquats. As you slice them, remove the seeds also. It's super easy. The seeds usually just pop right out.

Once all the kumquats have been sliced, add them to a saucepot with 4 cups of sugar and the juice of one large lemon.

If you want it sweeter, you can add 1-2 cups more of sugar, but I didn't feel it needed it. I like the mixture of sweet and tangy together.

Cook on high heat until it comes to a rolling boil, then turn the heat down to medium. Continue to cook on medium heat until the mixture cooks down. This usually takes about 20 minutes.

To test the marmalade, place a plate in the freezer to get it to ice cold. I usually do this at the start of slicing the kumquats. When I am ready to test the mixture, I place just a spoonful on the plate. If it is running, it is not set. You should be able to run your finger through the marmalade and the sides do not come back together.

Wash and sterilize your jelly jars. Make sure they are clean and dry.

Fil the jars making sure to leave a 1/4″ headspace at the top. While hot, place the lids on and then turn them upside down on the counter on top of a towel. This will help the lids to create a seal.

Once they have cooled, turn the jars right side up. Store in the fridge once opened, or you can leave on a shelf until ready to use.

Check out these other delicious jams and jellies

• Green Pepper Jelly
• Red Pepper Jelly
• 20 Minute Pumpkin Butter
• Orange Jelly
• Pear Vanilla Jam
• Freezer Strawberry Jam
• Peach Jam
• Bacon Jam
• Crockpot Blueberry Butter
• Blackberry Jam