Total Time
1hr 45mins
Prep 15 mins
Cook 1 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.

Ingredients Nutrition

Directions

  1. Slice the kumquats and put them in the water (in a pan that can be used on the stovetop). Let this stand overnight.
  2. 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.
  3. 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).
  4. Pour into warm, sterilised jars and seal. Or use a processing method you prefer.
Most Helpful

5 5

I'm always looking for recipes to use kumquats so they don't go to waste and this one was wonderful! Thanks!

5 5

GORGEOUS! I LOVE kumquats and this was a WONDERFUL recipe Peggy! They are VERY expensive in France - so I only made HALF the quantities listed........but LOOK at the colour of it? BEAUTIFUL and also the brandy was MY kind of added extra ingredient - I used local cognac to great effect! I made this over two days instead three days - as I started them off VERY early in the morning on day one. Made for the Aussie/NZ recipe swap. FT:-)Thanks Peggy for a delightful recipe.

5 5

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.