Kumquat Marmalade is a wonderful thing to make with a bounty of kumquats!
This kumquat marmalade is perfectly sweetened (as much or as little sugar to your liking). It’s a lovely condiment to keep in the fridge to top all of your favorite breads, toasts and muffins.
What are Kumquats?
If you’re as unfamiliar with kumquats as I was, here’s a little information about them from Wiki: Kumquats are often eaten raw. As the rind is sweet and the juicy center is sour and salty, the raw fruit is usually consumed either whole—to savour the contrast—or only the rind is eaten. Culinary uses include: candying, preserves, marmalade, and jelly. Kumquats have begun to appear as a martini garnish, in lieu of the classic olive. They can also be sliced and added to salads. A liqueur can be made by macerating kumquats in vodka or other clear spirit.
How do you make Kumquat Marmalade?
If you find yourself with a bunch of Kumquats, be sure to try making marmalade out of them. It will be a wonderful breakfast treat that keeps on giving. The recipe makes nearly 2 cups of marmalade, so you can sample it on bread, toast, bagels, etc. It’s delicious! 🙂
Kumquat Marmalade
Ingredients
- 1 pound kumquats (more or less)
- 1 medium orange, peeled- white pith removed, and chopped
- 1½ cups granulated white sugar (more or less)
- 2 tablespoons freshly squeezed lemon juice
Instructions
- Rinse the kumquats and remove any stems. Slice the ends off of each kumquat and discard.
- Cut each kumquat in half and carefully cut out white pith and seeds; discard.
- Chop halved kumquats and pulp coarsely; place into a food processor along with the chopped orange. Pulse until the kumquats are chopped more finely and somewhat liquefied.
- Measure the mixture at this point and pour it into a bowl. Add equal amounts of sugar to the kumquat mixture (ie. 2 cups of kumquat mixture will need 2 cups of sugar). Mix in sugar and add 2 tablespoons lemon juice.
- Microwave on high (uncovered) for 6 minutes, giving the mixture a chance to boil.
- Stir, and continue to microwave in 2 minute bursts (stirring after each burst) for a total of 10 minutes.
- Remove from microwave, stir and let cool at room temperature. The marmalade will thicken as it cools.
- Keep marmalade in an airtight container; refrigerate for up to 2 months. Freeze for up to 6 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Wanted let you know the kumkuat marmalad was a hit. Everyone is enjoying it! I made another batch this evening, which I am giving to other family members and friends. Thank you again.
Thank you very much for the wonderful recipe. It was very easy to follow and delicious. Because of your great recipe I was able to tackle my first attempt at making a marmalade or any sort of jam. It did not take much time at all and preparation was a snap. I shared marmalade I made with both family and friends. Thank you again. God bless you:)
Frances
Hi Lori, Just wanted to clarify the microwave times. Is it in the microwave for 10 minutes total (6 minutes + 2 two-minute intervals), or 16 minutes total (6 minutes + 5 two-minute intervals)? Thanks.
the latter- 16 minutes total 🙂
Spiced up the receipe and added jalapeños to the mix….wow…amazing sweet and spicy flavor. Going to use the jalapeño kumquat marmalade over cream cheese and as a dipping sauce for chicken nuggets. Thank you for this easy to make recipe.
So excited to try this receipe. Question…once jared, could the marmalade be put in the freezer?
I would think so… but I haven’t tried it.
My partner was given a bag of kumquats…we don’t eat or even like them! When I thought of finding a recipe for marmalade I came across you and your fabulous website! The Marmalade mixture is in the microwave…smells divine! Thank you 🙂
Have to pop in to tell you this is a FABULOUS, quick and easy recipe! I don’t bother to go to the trouble of eliminating the seeds & pith (though I did the first time around last year). The food processor really does all the work and the micro softens the seeds into a lovely amalgam of orange just waiting for lovely toast! I can tell you without doing that step it is still an easy and delicious recipe! Fortunately I have a friend with a prolific tree and even more friends with an abundant appetite for this seasonal treasure! Thank you SO much for sharing!
other (non-microwave) recipes call for a great deal of water, and soaking the fruit overnight. I’m attracted to this recipe because it doesn’t do either. Is it the micro-wave heating that permits you to eliminate the soaking? Also, other recipes are not refrigerator jams… you can preserve them in jars. Is there any reason one can’t preserve this in jars once cooked in the microwave?
I have to say that I’m not terribly skilled at canning practices, so I can’t answer that question…
Lovely sounding recipe – am ready to try it out; however, it would be so nice if I could just run off the recipe rather than 8 pages of pictures as well – would be grateful for any instruction!!
Cheers for now
W.
Hi Wendy- In the grey recipe box, you should see a print button. Click that, and a print page pops right up!
Love this! I am so excited. I just started eating Kumquats a couple of years ago and adore them. Can’t wait to try…Thanks Lori!