Skip to main content Skip to header navigation

Kumquat Marmalade

Being that the winter in Montana often means temperatures that plummet into single digits or even below zero, having a canning plan is a great way to spend the days when snow play isn’t a comfortable — or even safe — option. Kumquats are my favorite citrus fruit because you can eat them handful upon handful without having to peel the little gems of citrusy sweetness. In addition to being a tasty vitamin-C-packed spread, kumquats make a delectable marmalade.
Being that the winter in Montana often means temperatures that plummet into single digits or even below zero, having a canning plan is a great way to spend the days when snow play isn’t a comfortable — or even safe — option. Kumquats are my favorite citrus fruit because you can eat them handful upon handful without having to peel the little gems of citrusy sweetness. In addition to being a tasty vitamin-C-packed spread, kumquats make a delectable marmalade.

Kumquat Marmalade

Yields 6 pints

Ingredients:

    t

  • 6 pints of kumquats, each thinly sliced, keep the seeds
  • t

  • 6 cups granulated sugar
  • t

  • 2 cups water
  • t

  • Juice of 1 large lemon
  • t

  • 1-1/2 teaspoons ground cinnamon (optional)

Directions:

    t

  1. Place two small plates in the freezer.
  2. t

  3. Place the kumquat seeds in a square of cheesecloth and twist all four corners together, securing with kitchen twine.
  4. t

  5. Put the kumquats, seed bag, sugar, water, lemon juice, and cinnamon in a large, heavy stainless-steel pan over medium-high heat. Bring to a boil.
  6. t

  7. Reduce the heat to low and simmer for 25 minutes, stirring often.
  8. t

  9. Sterilize 6 pint-sized mason jars. Fill a canner or large stockpot with water and set over medium-high heat to bring to a low boil.
  10. t

  11. Test the marmalade by pouring a teaspoon of marmalade onto one of the plates from the freezer. Place the plate back in the freezer for 2 minutes. If  the marmalade wrinkles when you push it with your finger, it is ready. If not, cook the marmalade for 5 to 10 minutes longer, stirring often. Retest.
  12. t

  13. When marmalade is ready, lift seed bag out of marmalade and squeeze it to let any marmalade drip back into the pan.
  14. t

  15. Using a funnel and ladle, fill the prepared mason jars with marmalade, leaving a 1/4-inch headspace. Wipe the rims clean with a clean rag. Close with lids and screwbands.
  16. t

  17. Place jars in the canner or stockpot and process in boiling water for 15 minutes.
  18. t

  19. Set jars on a cloth on the counter and let cool.

 

Leave a Comment