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