Kumquat Marmalade

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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.


Kumquat Marmalade

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

Yield: 2 cups

Prep Time: 40 min

Cook Time: 16 min


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)

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  • Susan Duffey wrote:

    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

  • John Boilton wrote:

    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.

  • Roxie Kelley wrote:

    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.

    • Lori Lange wrote:

      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.

  • tonisha wrote:

    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?

    • Lori Lange wrote:

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

  • kolachki maker wrote:

    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.

  • Jon wrote:

    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!

    • Lori Lange wrote:

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

  • Silvia wrote:

    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

    • Lori Lange wrote:

      Nice to hear- thank you!

  • Pam C wrote:

    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?

    • Lori Lange wrote:

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

  • Marty wrote:

    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?

    • Lori Lange wrote:

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

  • MaryMc Cance wrote:

    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.

  • Frances wrote:

    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.

  • Frances wrote:

    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:)


  • Jo wrote:

    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.

    • Lori Lange wrote:

      the latter- 16 minutes total 🙂

  • Tori wrote:

    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.

  • Tori wrote:

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

    • Lori Lange wrote:

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

  • Reem wrote:

    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 🙂

  • DebD wrote:

    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!

  • david wrote:

    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?

    • Lori Lange wrote:

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

  • Wendy Williams wrote:

    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

    • Lori Lange wrote:

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

  • Chris wrote:

    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!