This recipe is easy to make and perfect for the Nagami and Meiwa kumquat varieties. More sugar would be recommended for the Calamondin, which is a very tangy one.
Ingredients:
- 750 grams of Nagami kumquat
- 750 grams sugar
- Juice and zest of two limes or lemons (or one large one)
- 3 cups water
1. Sterilize the jars
Rinse clean jars and lids with boiling water. (I have a video on my YouTube channel if you’re unsure how to do this.)
2. Prepare the kumquats
Wash them thoroughly, cut them in half, then slice lengthwise with a sharp knife, removing all seeds as you go. (A super-sharp knife makes this much easier!) Alternatively, when I don’t have much time, I use a food processor to cut them into small pieces and remove the seeds later on during cooking.
3. Add water
Place the prepared kumquats and water in a large pot, mix well, cover, and let sit overnight.
4. Add remaining ingredients
Add the remaining ingredients, bring to a boil, then simmer over medium heat, stirring occasionally. This may take some time. The marmalade is ready when the white parts of the kumquats turn translucent. (Use the cold plate test to check for setting.) If you have a food thermometer, the setting point is 104–105 degrees Celsius.
5. Jar the marmalade
Fill sterilized jars immediately and seal tightly. (I use a wide-mouth funnel—you can modify a regular funnel if needed.) Wipe the jar rims and lids with a paper towel to ensure they’re clean and dry before sealing.
6. Storage
Let the jars cool until the lids “pop” inward, indicating a proper seal. Store them in a pantry for up to two years if sealed correctly.
Note: Don’t overcook the marmalade as it will turn brown and rubbery. The marmalade will continue setting for up to two weeks in the jars, so I generally fill the jars with a marmalade that is softer and a bit runny rather than solid.
