1/3 Photos of Kumquat Marmalade
1 hr 45 mins
1 hr 30 mins
Leggy Peggy's Note:
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.
My Private Note
Units: US | Metric
- 1Slice the kumquats and put them in the water (in a pan that can be used on the stovetop). Let this stand overnight.
- 2The 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.
- 3On 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).
- 4Pour into warm, sterilised jars and seal. Or use a processing method you prefer.
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Nutritional Facts for Kumquat Marmalade
Serving Size: 1 (35 g)
Servings Per Recipe: 36
- Amount Per Serving
- % Daily Value
- Calories 32.2
- Calories from Fat 0
- Total Fat 0.0 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 0.8 mg
- Total Carbohydrate 8.3 g
- Dietary Fiber 0.0 g
- Sugars 8.3 g
- Protein 0.0 g
The following items or measurements are not included: