This tangy-sweet kumquat marmalade recipe is delicious and perfect for spreading on toast or even eating by the spoonful. Also incredibly easy to make, and totally gluten-free, vegan, and no added pectin is required either! Make a batch or two to enjoy all year round!
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What Are Kumquats?
If you’ve never heard of or seen kumquats before, they are basically small citrus fruits that resemble tiny oblong-shaped oranges (these fruits are approximately the size of a grape, so yes, they’re tiny!).
Kumquat literally means “golden orange” in Chinese.
With an edible skin that’s bright orange in color and a sour flesh, kumquats are also rich in Vitamin C and fiber, and are great for snacking on (you can eat the entire fruit)!
In the wild, the kumquat tree can grow up to five meters tall, but they are also often grown as ornamental trees, so you may often find a small tree with bright orange kumquats for sale as a decorative ornament.
Native to Southeast Asia, kumquats are now grown in other countries, such as in the US, particularly in Florida and California.
In the US, kumquat fruits are typically in season from January to June (mid-winter to early spring), so make sure you grab a bag of kumquats if you see them in the market during this time of year!
I Love Homemade Everything
There’s something about making something homemade from scratch that brings me immense comfort.
Whether it’s baking homemade bread (watching the dough double in size and then pulling the fresh loaf out of the warm oven), or preparing my own non-dairy milks (such as cashew milk or almond milk), or even grinding my own flours (think cashew flour, almond meal, brown rice flour, or buckwheat flour), it doesn’t matter.
What resonates when I make something homemade is the deep sense of joy and accomplishment I get in knowing I can create something from literally just the basic building blocks or ingredients.
Naturally, making my own jams and marmalades has always been something I’ve enjoyed. Standing at the stove, stirring the fruit and sugar until they are so integrated together they’ve formed a delicious gel-like consistency, is practically magic.
And of course, with these gorgeous fresh kumquats available during citrus season, it only made sense that I made kumquat marmalade (or kumquat jam if you prefer to call it that).
Why This Recipe Works:
- Simple Ingredients: You only need 4 simple ingredients (including water!) to make this homemade kumquat marmalade recipe, and with the exception of kumquats, I’m sure you already have the rest in your pantry.
- Easy to Make: All it takes is a little bit of stirring and patience to make this delicious marmalade, which comes together in a little over an hour.
- Tangy and Sweet: Naturally sour in flavor, the acidity of the kumquat flesh is neutralized with sugar for a beautifully sweet and tangy flavor that we love about citrus jams! With a thick consistency and a wonderful flavor, this kumquat marmalade is perfect for slathering on your morning toast or even eating it by the spoonful, if you prefer!
- Totally Gluten-Free, Vegan and Pectin-Free: The best part is that this easy kumquat jam recipe is 100% gluten-free, dairy-free, and vegan! This means that those with Celiac disease or gluten or lactose intolerances can enjoy them without issues! There’s also no need for commercial pectin or artificial pectin to be added, as the lemon juice used helps to extract the natural fruit pectin found in the kumquat skins.
Ingredients You’ll Need + Notes/Substitutes:
- Kumquats: Since this is a kumquat marmalade recipe, kumquats are essential. However, you may also substitute the kumquats with other citrus fruits, such as meyer lemons, oranges, mandarins or even grapefruit.
- Water: I recommend using either mineral water or filtered water for the best taste (as tap water may have a strong chlorine taste to it).
- Sugar: I used white sugar but feel free to use light brown sugar too if you prefer. The sugar is necessary to help create the gel-like consistency in the marmalade, and it also helps to preserve the jam by inhibiting microbial activity, so make sure you don’t leave it out!
- Lemon Juice: For the best results, I highly recommend using freshly squeezed lemon juice (as opposed to bottled lemon juice). The lemon juice reduces the pH value of the jam and extracts the natural pectin from the fruit, which helps the kumquat jam set.
How to Make Kumquat Marmalade (Step by Step):
1. Combine Kumquats and Water
Combine the thin slices of kumquats with the water in a large pot.
2. Bring to a Boil
Bring the kumquat-water mixture to a rolling boil, before reducing the heat and allowing the ingredients to simmer for about 45 minutes until the rinds are very tender.
3. Add Sugar and Lemon Juice
Add the cups of sugar and lemon juice to the pot and bring to a boil again, stirring occasionally until a gel stage is reached (about 220F, or 105C when checked with a candy thermometer).
4. Skim Foam From Surface
Remove the pot from heat and skim the foam from the surface.
5. Transfer Marmalade to Jars
Transfer the hot mixture to sterile jars and seal immediately while still hot. Then let the jars cool completely at room temperature before storing. Refrigerate marmalade once seal has been broken.
Dish by Dish Tips/Tricks:
- Swap Kumquats for Other Citrus Fruits: If kumquats are not in season where you are, or you simply prefer making other types of marmalades, feel free to substitute the kumquats for equal amounts of citrus, such as meyer lemons, naval oranges, mandarin oranges, or grapefruit. You can make lemon marmalade, orange marmalade, and even grapefruit marmalade!
Recipe FAQs:
I recommend storing the homemade kumquat marmalade in sterilized glass jars or mason jars. The homemade jam should be stored in a cool, dry place away from direct sunlight, and be used within 12 months of making. Once the jar of marmalade has been opened, make sure to store it in the refrigerator and eat it within 1 month.
Yes you can. Kumquats have a thin sweet skin that is edible, so you can eat the entire kumquat without worries. Plus, as the kumquats cook as you make the kumquat jam, the skin will become even softer, so don’t worry about removing the skin for this recipe.
Pectin is a natural gelling agent found in plant cells and is mostly concentrated in the skin of fruits (especially in citrus peels). It is water-soluble fiber that binds sugar and fruits together. Lowering the pH value of jam or marmalade makes it easier for the pectin molecules to bind together.
Other Jams and Marmalade Recipes You’ll Love:
Gluten-Free Basics You’ll Enjoy:
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
PrintEasy Kumquat Marmalade
- Total Time: 1 hour 10 minutes
- Yield: 2 jars 1x
- Diet: Vegan
Description
This tangy-sweet kumquat marmalade recipe is delicious and perfect for spreading on toast or even eating by the spoonful. Also incredibly easy to make, and totally gluten-free, vegan, and no added pectin is required either! Make a batch or two to enjoy all year round!
Ingredients
- 4 cups kumquats, rinsed and cut into thin slices
- 2 cups filtered water
- 2 cups white sugar
- 1/4 cup fresh lemon juice
Instructions
- Combine Kumquats and Water: Combine the sliced kumquats in a pot with the water.
- Bring to a Boil: Bring the kumquat-water mixture to a boil, reduce heat and allow to simmer for about 45 minutes until the rinds are very tender.
- Add Sugar and Lemon Juice: Add the sugar and lemon juice to the pot and bring to a boil again, stirring occasionally until a gel stage is reached (about 220F, or 105C when checked with a kitchen thermometer).
- Skim Foam From Surface: Remove the pot from heat and skim the foam from the surface.
- Transfer to Jars: Transfer the mixture to sterile jars and seal immediately. Refrigerate marmalade once seal has been broken.
Notes
Kumquats: Since this is a kumquat marmalade recipe, kumquats are essential. However, you may also substitute the kumquats with other citrus fruits, such as oranges, mandarins or grapefruit.
Water: I recommend using either mineral water or filtered water for the best taste (as tap water may have a strong chlorine taste to it).
Sugar: I used white sugar but feel free to use light brown sugar too if you prefer.
Lemon Juice: For the best results, I highly recommend using freshly squeezed lemon juice (as opposed to bottled lemon juice).
- Prep Time: 10 mins
- Cook Time: 1 hour
- Category: Marmalade
- Method: Stovetop
Duane says
Do I need to remove the seeds from the fruit? Most of the recipes I’ve come across remove them.
Felicia Lim says
Hi Duane, no it’s not necessary to remove the seeds from the Kumquats 🙂
Yehuda Eliezri says
Hi, I cooked a bunch from our tree here in Jerusalem with your recipe and I must have done something wrong. The taste is wonderful sweet-tangy. But it is now the consistency of a runny syrup. What can I do?
Felicia Lim says
Hi Yehuda, if it’s too runny, it could be that you need to keep the kumquat marmalade for a little longer to get the liquids to evaporate a bit more. Hope this helps!
Grace Lim says
Good morning Felicia,
I love this kumquat marmalade jam which gives me a refreshing tangy joy when eaten with any bread or biscuit especially in the morning! Thanks for reposting this recipe 🙂
Love & Blessings all day long!
Mum
Felicia Lim says
Hi mummy, yes, this kumquat marmalade is a nice change from normal jams and even orange marmalade 🙂
Christine | Vermilion Roots says
When life gives you kumquat… 🙂 When I first moved from Malaysia to the US, I lived in a house with a big kumquat tree. At that time, I couldn’t find any inspiring recipe to make good use of all the kumquats, so I called someone back home for instructions on how to preserve them. Almost a year later today, I have moved away from that house, my blog is about a year old and I have four jars of preserved kumquats. I look back with different feelings, but definitely glad that I did what felt right. Congratulations on the big steps in your life right now! I’m so happy to connect with you via this kumquat post. 🙂
felicia | Dish by Dish says
Hi Christine!! So nice to meet another south east Asian!! 🙂 Having a kumquat tree must have been amazing – you could eat kumquats all year round 🙂 Thank you for your kind words – and encouragement! Big steps, new life, and new year! Love your blog, btw!! And I love the fact that you have a section featuring why other food bloggers write about food!!
Stephanie Newman says
I was brought to your beautiful site from a post I saw on facebook about your Easy Kumquat Marmalade! You story hit home with me. You are very talented and I think you will do amazing with your freelance writing, food photography and blogging! What you have done so far is very impressive! Keep writing 🙂
felicia | Dish by Dish says
Hi Stephanie..thanks for dropping by! And for your amazingly encouraging words! You don’t know how much your words mean to me.. Going the freelance route isn’t always easy and your words help push me on! 🙂 SO glad to have you here, hope to see you around often 🙂
Grace Lim says
Hi Felicia,
Changes in life is the only constant with a 100% certainty. Change is not necessarily bad because it moves us forward into the situation which we would otherwise hesitate to be in. Oftentimes, it is usually a blessing in disguise when we look back and reflect.
As such, we can celebrate, with thankfulness to God, the changes 2016 has ushered in thus far, and looking ahead to living a more fulfilled and abundant life God has for you 🙂
Cheers and with lots of love from home,
Mum
felicia | Dish by Dish says
Yep, changes are always meant for the better. Very excited to see what 2016 and God has in store for me!! Love you too mummy!