Kumquat marmalade is a delicious use of this tart and tangy fruit.  A different kind of citrus, kumquat come with a sweeter peel than pulp which are perfect for preserving or using in a variety of recipes.

A piece of crusty bread spread with kumquat marmalade

Kumquats look like mini oranges  with an interesting name. Native to South Asia and  the Asia-Pacific, there are 3 varieties of the fruit, in this recipe I’m using the oval. They also come in round and the Jiangsu variety which can be round or bell shaped.

In the process of making this marmalade, I couldn’t help think about spreading it on a lovely warm scone with clotted cream, think I might have to make some.

If you’re like me and you prefer marmalade that is not too chunky, you will need to chop the Kumquats very small. They also have seeds and removing them is quite a tedious task.

I found that if you cut them lengthwise you can see the seeds and remove them easier. If you find when you cut them, that the white pith inside looks really dry, remove it.

Chopped and halves kumquats

To save yourself from chopping madness, I found that putting the halves in the food processor and pulsing makes for a much quicker process than trying to finely chop by hand. This is also helps release some of the juices and oils from the zest.

A piece of crusty bread spread with kumquat marmalade

Chefs Tips

To test if the marmalade has boiled enough to set, place a place in the freezer for 30 minutes. Drop a little of the marmalade mix onto the plate and freeze for 1 minute. If it sets, it is ready.
When you are ready to transfer the marmalade to your jars, pour the marmalade into a glass measuring jug, that makes for easy transfer into the jars.
Pouring the kumquat marmalade into a jar

I don’t use a canning method to preserve the marmalade because it doesn’t last long in my house. If you want the best canning methods, visit the manufacturer site for Ball jars.

Yield: 10

Kumquat Marmalade

A piece of crusty bread spread with kumquat marmalade

With a sweet peel and tart pulp, kumquats are perfect for jams and marmalade.

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes


  • 12 ounces (340 grams) Kumquats
  • 1 1/2 cups (352 ml) water
  • 1 cup (235 ml) fresh orange juice
  • 3 cups (675 grams) fine sugar
  • 1 candy thermometer *  see note
  • 4 jars with lids, see note, sterilized **


  1. Cut the Kumquats lengthwise and remove any seeds and dry pith. Add to the food processor and pulse until very small.
  2. To a medium saucepan, add all the ingredients. Stir until combined over medium heat. Attach candy thermometer to the pan.
  3. Cook for 20-30 minutes or until the temperature reaches 220° F/104° C on the candy thermometer. Skim any foam that is on the top.
  4. Pour the hot mix into sterilzed jars (see note) and seal. Allow to set for 24-48 hours.


* If you don't have a candy thermometer, place a small plate in the freezer for an hour before you start. To test if the marmalade is ready, drop a little onto the plate and if it gels, it's ready.

** To sterilize the jars, wash with warm soapy water and rinse well. Arrange the jars and lids onto a baking sheet and leave in a preheated, 175 degree F/80 degree C oven for 25 minutes. Or, boil the jars and lids in large saucepan of boiling water for 15 minutes. Allow to dry completely.

Nutrition Information



Serving Size


Amount Per Serving Calories 334Sodium 7mgCarbohydrates 84gFiber 2gSugar 81gProtein 1g