This recipe is easy to make and perfect for the Nagami and Meiwa kumquat variety. More sugar would be recommended for the Calamondin, which is a very tangy one.
Nagami Kumquat Marmalade
- 6 cups prepared kumquat
- 4 cups sugar
- juice and zest of one large lime of lemon
- 3 cups water
- Sterilise a few jars by rinsing the clean jars and lids with boiling water. I made a video on my YouTube channel if you are not sure about how it’s done.
- Wash the kumquats well, cut them in half, and then lengthwise with a sharp knife, and remove all seeds simultaneously. A super-sharp knife is your friend!
- Place the prepared kumquats and all other ingredients in a large pot, mix well, cover, and leave for about three hours
- Bring to boil and cook on a medium heat while stirring occasionally. This process may take a while. You can start checking if the marmalade is ready when the white bits of the kumquats start to look more translucent. A cold plate test is recommended.
- Fill into sterilised jars and close with the lid immediately. I use a large mouth funnel to fill the jars. You can cut the end of a regular cheap funnel (as I did) if you don’t have a special one. Make sure that the edge and lid are clean, dry, and free of any marmalade. Leave until you see the lids sucked in before you store it in the pantry. It can be stored for up to two years when done clean and the lid is sucked in.
