Kumquat Marmalade

Name: Kumquat Marmalade
Prep time: 50 min
Cook time: 10 min
Total time: 60 min
Yield: 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

TEST KITCHEN APPROVED

Total Time:Prep: 50 min. Process: 10 min.

Recipe by Faye Robinson

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 30, 2023

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

Canning Altitude Jam-Jelly

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.

TEST KITCHEN APPROVED

Kumquat Marmalade

Add your review

Yield:7 half-pints

Prep:50 min

Cook:10 min

Save Saved Saving email print

Ingredients

1-3/4 pounds kumquats
1 cup water
1 package (1-3/4 ounces) powdered fruit pectin
6-1/2 cups sugar

Text Ingredients

Shop Recipe

Directions

1
Rinse kumquats; cut in half and remove seeds. Place in a food processor; process until coarsely chopped.

2
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.
3
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.
4
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.

Loading Popular in the Community

Loading Reviews