Kumquat Marmalade

READY IN: 50mins
YIELD: 4 pints




  • Slice the kumquats in half and remove the seeds and the tough white center membrane.
  • Try to leave as much flesh as possible lining the peel.
  • In a large heavy- bottomed pot, mix the kumquats, juice of ½ lemon, water and sugar. Bring to a boil, then reduce heat and simmer for about 15 minutes.
  • The liquid should be syrupy. Cover and leave to steep overnight.
  • The next day, bring the mixture back to a boil. Add the vanilla extract.
  • Lower heat, and simmer for about an hour, stirring periodically and removing any foam with a spoon.
  • Check the temperature regularly with a candy thermometer – when the mixture reaches 220 F, it’s ready.
  • The marmalade will seem runny, but will thicken up quite a lot when it cools.
  • To test whether it’s ready, chill a plate in the freezer for a few minutes.
  • Place a few drops of the marmalade on the chilled plate. If the marmalade thickens to a jam-like consistency, it’s ready.
  • Now you need to jar the jam.
  • While the marmalade is simmering, bring another large pot of water to the boil.
  • Boil the jars and their lids for about 10 minutes. Remove with a pair of tongs (also sterilized), and place on a clean kitchen towel.
  • When the marmalade is ready, pour into the jars, leaving a little air at the top of the jar.
  • Put the lids on and tighten. Place the closed jars upright into the pot of hot water, ensuring that water covers the lids.
  • Boil for 10 minutes. Remove (carefully! They will be hot) and let cool.
  • The seal at the top of the jars should be vacuumed down (they should not pop when you press on them).
  • If the jars sealed correctly, the marmalade should keep without refrigeration for a year.