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.


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)

32 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

    • postedJun 17, 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

    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?

    • postedJan 2, 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

    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

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

    • postedApr 11, 2012 7:07 AM

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

  7. postedApr 13, 2012 3:18 PM

    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

    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.

    • postedMay 7, 2012 4:30 PM

      the latter- 16 minutes total 🙂

  9. postedMay 29, 2012 10:12 PM

    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:)


  10. postedMay 31, 2012 11:21 PM

    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

    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?

    • postedDec 17, 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?

    • postedJan 12, 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

    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

    • postedMar 20, 2014 8:51 PM

      Nice to hear- thank you!

  15. postedMay 31, 2014 8:09 AM

    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!

    • postedJun 5, 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.

  17. postedDec 2, 2015 2:14 AM

    Hi – what if you don’t have a microwave (I live in Europe where we don’t use them often or at all)? How long would I have to cook this on the stovetop, and would I need more water?

    • postedDec 3, 2015 9:24 PM

      I’m not sure since I have not done it on the stove. I’d just keep an eye on it!

  18. postedApr 1, 2016 12:10 PM
    Roxie Kelley

    Is it okay to leave the jars at room temperature until their first opening? Even if it is a few months? I’m making about a dozen jars for a client and need to know if it is safe to store this way. Thanks.

    • postedApr 3, 2016 8:24 PM

      you’d have to go through the safe-canning process… I’m not really familiar with all of that, but there are many tutorials online.

  19. postedNov 16, 2016 5:06 PM
    John Boilton

    Great recipe even for a mere male. Worked perfectly however did find it somewhat sweet so reduced the amount of sugar by 1/3 the second time and found more to my taste.

  20. postedJan 24, 2017 7:59 PM
    Susan Duffey

    I prefer to use as little sugar as possible. One person said he reduced amount by 1/3… Can I use even less. . I do not mind if marmalade is a bit runny. Has anyone tried using less? 
    Thank you

  21. postedMar 5, 2017 10:23 AM
    Jenny Jiang

    I have been using this recipe for many times every year around the cumquart season.  I really want to thank you for developing such a wonderful recipe and presenting it in such a great way.  Thank you again.

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