All Recipes Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes

Ingredients

6 ½ cups white sugar 3 cups sliced and seeded kumquats 1 cup water 1 (1.75 ounce) package fruit pectin (such as Sure-Jell®)

Nutrition Info

39.8 calories carbohydrate: 10.3 g cholesterol: : - fat: : - fiber: : - protein: : - saturatedFat: : - servingSize: - sodium: 0.1 mg sugar: 10.2 g transFat: : - unsaturatedFat: : -

Combine sugar, kumquats, water, and fruit pectin in a pot. Bring to a rapid boil over high heat, continue to boil for 1 minute. Let stand for 5 minutes, skim off foam on top.
Meanwhile, inspect 4 pint-size jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until kumquat mixture is ready. Wash new, unused lids and rings in warm soapy water.
Pack marmalade into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

4 pints

Pick fresh kumquats, or buy from a local fruit stand to make this marmalade.