Easy Kumquat Jam Recipe
Kumquat Marmalade with Sugar is a bright, tangy preserve that transforms tiny citrus into a sweet and zesty spread. Made with just fresh kumquats, sugar, water, and lemon juice, this easy recipe captures the peak of citrus season in a jar. Perfect on toast, stirred into yogurt, or spooned over desserts, it’s a simple homemade marmalade that brings sunshine to your kitchen.
Servings 20
Calories 104kcal
Ingredients
- 1 ½ pounds kumquats sliced and de-seeded (680 g)
- 2 Juice of lemons (90 ml) about 6 tablespoon
- 1 cup water (240 ml)
- 2 cups granulated sugar (400 g)
Instructions
- Prep the fruit - Wash the kumquats, slice them into rounds, remove any seeds (optional). You need 1 ½ pound (680 g) sliced, deseeded kumquats. Kumquats can also be halved for a chunkier result.
- Make the syrup base - In a saucepan, whisk together the lemon juice, water, and sugar. Cook over medium heat until the mixture turns clear. Stir steadily so it does not burn.
- Combine with prepared kumquats - Place the sliced kumquats into the saucepan with the hot syrup. Use a spoon or spatula to toss gently so the slices stay intact and don’t break apart.
- Cook the kumquats - Cover the pan with a lid and cook for 3-5 minutes over medium-low heat. Remove the lid, then press the kumquats gently under the syrup with a slotted ladle or toss gently with a rubber spatula. The idea is to keep the slices whole. Continue to cook uncovered on a bubbly low heat for another 15-20 minutes. Turn off the heat.
- Rest and store - Let the kumquats rest in the pan for 5 minutes, then spoon into clean glass jars. Refrigerated, this marmalade will last up to 2 months (and often longer) while maintaining flavor and texture. You may also process in a water bath for long-term shelf stable storage.
Notes
Yields about: 1½ to 2 pints of marmalade (24-30 oz / 3 to 3¾ cups / 720–900 ml)
- Variations to Try:
Add fresh ginger slices or a pinch of cardamom for a warming twist - Stir in a splash of orange blossom water for floral notes
- For a festive touch, try a hint of vanilla or cinnamon