Ingredients

The following ingredients have 4 Servings
  • 14 ounces Kumquats (about 12 pcs (larger variety))
  • 10.6 ounces Sugar
  • Juice of 1/2 Lemon

Instruction

  • Rinse fresh Kumquat fruits to get rid of impurities.
  • Cut kumquat into thin slices. Pick out the pips and discard the pips.
  • Place kumquat slices into a pot and stir in sugar and lemon juice.
  • Heat up and bring to a rolling boil. Stir occasionally.
  • Reduce heat to a medium setting and keep on cooking down the marmalade.
  • Blend marmalade with a hand blender to desired consistency. I like it chunky.
  • Test if the marmalade is set by pouring some of the hot marmalade on an ice-cold plate. If it's running it's not set and it needs to cook further down. OR check with a candy thermometer if it's set. 105 Celcius/220 Fahrenheit is the setting point.
  • Prepare jars and lids. They should be clean and sterilized. Pour some liquor into the lids to kill all remaining microbes.
  • Pour the marmalade into the jars up to the rim and close the jar with a lid. Turn it upside down to create a vacuum.
  • Turn it back when it's not too hot anymore and store jars in a dry and cool place on a shelf. Store in your fridge after you opened the jars.