Cook1 hr 30 mins
I first heard of kumquats when I moved to Australia in 1982 -- and then I discovered that my neighbours had an abundant supply. Fruit shouldn't go to waste, so I adapted this recipe from 'The Complete Book of Fruit' by Leslie Johns and Violet Stevenson. I have successfully doubled and tripled this recipe, but you will probably need to cook it longer to reach the jelling point. Time does not include overnight standing.
- Slice the kumquats and put them in the water (in a pan that can be used on the stovetop). Let this stand overnight.
- The next day, put the pan on the stovetop and boil the fruit until it is tender. Then pour the fruit mixture into a bowl and let stand for another night.
- On the third day, transfer the fruit/water mixture to a cooking pot and add 1 1/2 cups of sugar. Add brandy if used. Boil this mixture until it jells (about 45 minutes).
- Pour into warm, sterilised jars and seal. Or use a processing method you prefer.
I'm always looking for recipes to use kumquats so they don't go to waste and this one was wonderful! Thanks!
I am very impressed with this recipe. I've made jam for years, but never tried marmalade, and I love it. This was so simple and it is so delicious--even without the brandy which I did not have on hand. Thanks so much, Leggy Peggy, for posting it and giving me a new favorite.
Yummy! Follwed the directions except did not have brandy and substitued rum instead! Was delicious! Thanks for such an easy recipe. Will be making this every season!