Kumquat Marmalade

This recipe has been featured in a step-by-step how-to post on The Recipe Girl Blog (with lots of photographs): How to Make Kumquat Marmalade.


 

Yield: 2 cups

Prep Time: 40 min

Cook Time: 16 min

Kumquat Marmalade

An easy, microwave recipe for Kumquat Marmalade. This recipe will keep for two months in the refrigerator.

Ingredients:

1 pound kumquats (more or less)
1 medium orange, peeled- white pith removed, and chopped
1 1/2 cups granulated white sugar (more or less)
1/2 medium (2 Tablespoons) lemon, squeezed

Directions:

1. Rinse kumquats and remove any stems. Slice the ends off of each kumquat & discard.

2. Cut each kumquat in half and carefully cut out white pith and seeds; discard.

3. Chop halved kumquats & pulp coarsely; place into a food processor along with the chopped orange. Pulse until kumquats are chopped more finely and somewhat liquefied.

4. Measure the mixture at this point and pour it into a bowl. Add equal amounts of sugar to the kumquat mixture (ie. 2 cups of kumquat mixture will need 2 cups of sugar). Mix in sugar and add 2 Tablespoons lemon juice.

5. Microwave on high (uncovered) for 6 minutes, giving the mixture a chance to boil.

6. Stir, and continue to microwave in 2 minute bursts (stirring after each burst) for a total of 10 minutes.

7. Remove from microwave, stir and let cool at room temperature. The marmalade will thicken as it cools.

8. Keep marmalade in an airtight container; refrigerate for up to 2 months. Freeze for up to 6 months.

Source: RecipeGirl.com (Adapted greatly from Sunset)

24 Responses to “Kumquat Marmalade”

  1. postedJun 1, 2011 5:15 PM

    Love this! I am so excited. I just started eating Kumquats a couple of years ago and adore them. Can’t wait to try…Thanks Lori!

  2. postedJun 17, 2011 1:01 AM
    Wendy Williams

    Lovely sounding recipe – am ready to try it out; however, it would be so nice if I could just run off the recipe rather than 8 pages of pictures as well – would be grateful for any instruction!!

    Cheers for now
    W.

    • June 17th, 2011 @ 6:17 AM

      Hi Wendy- In the grey recipe box, you should see a print button. Click that, and a print page pops right up!

  3. postedJan 2, 2012 4:56 AM
    david

    other (non-microwave) recipes call for a great deal of water, and soaking the fruit overnight. I’m attracted to this recipe because it doesn’t do either. Is it the micro-wave heating that permits you to eliminate the soaking? Also, other recipes are not refrigerator jams… you can preserve them in jars. Is there any reason one can’t preserve this in jars once cooked in the microwave?

    • January 2nd, 2012 @ 7:38 AM

      I have to say that I’m not terribly skilled at canning practices, so I can’t answer that question…

  4. postedJan 29, 2012 7:43 PM
    DebD

    Have to pop in to tell you this is a FABULOUS, quick and easy recipe! I don’t bother to go to the trouble of eliminating the seeds & pith (though I did the first time around last year). The food processor really does all the work and the micro softens the seeds into a lovely amalgam of orange just waiting for lovely toast! I can tell you without doing that step it is still an easy and delicious recipe! Fortunately I have a friend with a prolific tree and even more friends with an abundant appetite for this seasonal treasure! Thank you SO much for sharing!

  5. postedApr 3, 2012 2:46 AM

    My partner was given a bag of kumquats…we don’t eat or even like them! When I thought of finding a recipe for marmalade I came across you and your fabulous website! The Marmalade mixture is in the microwave…smells divine! Thank you :)

  6. postedApr 10, 2012 5:41 PM
    Tori

    So excited to try this receipe. Question…once jared, could the marmalade be put in the freezer?

    • April 11th, 2012 @ 7:07 AM

      I would think so… but I haven’t tried it.

  7. postedApr 13, 2012 3:18 PM
    Tori

    Spiced up the receipe and added jalapeños to the mix….wow…amazing sweet and spicy flavor. Going to use the jalapeño kumquat marmalade over cream cheese and as a dipping sauce for chicken nuggets. Thank you for this easy to make recipe.

  8. postedMay 7, 2012 4:29 PM
    Jo

    Hi Lori, Just wanted to clarify the microwave times. Is it in the microwave for 10 minutes total (6 minutes + 2 two-minute intervals), or 16 minutes total (6 minutes + 5 two-minute intervals)? Thanks.

    • May 7th, 2012 @ 4:30 PM

      the latter- 16 minutes total :)

  9. postedMay 29, 2012 10:12 PM
    Frances

    Thank you very much for the wonderful recipe. It was very easy to follow and delicious. Because of your great recipe I was able to tackle my first attempt at making a marmalade or any sort of jam. It did not take much time at all and preparation was a snap. I shared marmalade I made with both family and friends. Thank you again. God bless you:)

    Frances

  10. postedMay 31, 2012 11:21 PM
    Frances

    Wanted let you know the kumkuat marmalad was a hit. Everyone is enjoying it! I made another batch this evening, which I am giving to other family members and friends. Thank you again.

  11. postedNov 22, 2012 3:47 PM
    MaryMc Cance

    My husband made this jam last night. No he does not normally cook!.

    It is delicious and so easy once you have done the preparation.

    Thank you we will be making this again.

  12. postedDec 16, 2012 9:08 PM
    Marty

    Made this and it is fabulous! Put into individual jars to give as Christmas gifts. Do I have to immediately refridgerate? Or can I give as gifts at room temp and suggest they chill immediately after opening?

    • December 17th, 2012 @ 8:01 PM

      yes, room temp is fine and then ask them to refrigerate.

  13. postedJan 12, 2013 9:52 AM
    Pam C

    I am going to make this tonight. I’ll be putting in canning jars with the seal. Should I put in the jars hot so that a seal will form?

    • January 12th, 2013 @ 5:07 PM

      I’m not so familiar w/ canning, so I’m afraid I cannot help w/ that!

  14. postedMar 20, 2014 7:53 AM
    Silvia

    This was the easiest and most delicious marmalade I ever ate. Thank you so much. I use it with toasts and i made a savory omelette and put it on top. it was great

    • March 20th, 2014 @ 8:51 PM

      Nice to hear- thank you!

  15. postedMay 31, 2014 8:09 AM
    Jon

    This looks very tempting, we have a lot of kumquats this year so I’d like to try it. As someone who has (apart from microwave lemon curd) never made jam may I ask why one needs to remove the pith and the ends of the fruit? I’ve seen pics of whole fruit preserve and they look yummy too!

    • June 5th, 2014 @ 4:03 PM

      It’ll just be a little more bitter if you leave the pith in.

  16. postedJan 30, 2015 11:46 AM
    kolachki maker

    I grow both Meiwa and Nagami kumquat trees. The Meiwa fruit is sweet throughout so these are always fresh eaten by my family and friends. The Nagami fruit, with the sour/tart interior, were perfect for this recipe. Than you very much for this excellent tasting, easy and quick to prepare marmalade.

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