If marmalade is not your favorite type of fruit preserve, it's most likely because of those bitter flavors from the white parts of whatever type of citrus was used. That is not an issue with this gorgeous kumquat marmalade.

Chef John
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Ingredients

32
Original recipe yields 32 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Quarter kumquats lengthwise; cut off white center membrane and remove seeds. Slice quarters into small pieces.

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  • Place kumquats into a pot. Add lemon zest (white part only), lemon juice, pinch cayenne, star anise, sugar, and water. Mix together. Cover and let sit at room temperature 2 or 3 hours to allow fruit to macerate. Or you can refrigerate overnight.

  • Place pot over medium-high heat and bring mixture to a simmer, stirring occasionally. Reduce heat to medium; cook and stir occasionally for 10 minutes. Continuing cooking and stirring often until mixture is thick enough so that if you scrape a spatula across the bottom of the pan, you can briefly see the bottom of the pan before marmalade spreads back out, 30 to 40 minutes. Mixture should reach a temperature of 215 to 220 degrees F (120 to 125 degrees C). Remove from heat and allow to cool slightly, 5 to 10 minutes.

  • Spoon warm marmalade into sterilized jars. Cover and let cool to room temperature. Refrigerate until thoroughly chilled.

Cook's Note:

Measure the kumquats after you've removed the seeds and membrane and sliced them.

You can just go by appearance, but I took the temperature right before it was done, and it was about 215 degrees F (100 degrees C), so I imagine when I was finished it was around 220 degrees F (105 degrees C). You can also put a spoonful on a plate in the fridge, and test that way.

Nutrition Facts

35 calories; 0.1 g total fat; 0 mg cholesterol; 2 mg sodium. 8.9 g carbohydrates; 0.3 g protein; Full Nutrition

Reviews (24)

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Most helpful positive review

Rating: 5 stars
01/22/2017
I'm not a big fan of marmalade, but this is delicious. I did take the liberty for a small tweak. Batch #2 I sliced rather than quartered the kumquats. The family agreed we preferred the texture in the second batch Read More
(18)

Most helpful critical review

Rating: 2 stars
04/16/2019
Needed more than double the amount of sugar. Would also be helpful if the ingredient list was complete. Read More
27 Ratings
  • 5 star values: 24
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
01/22/2017
I'm not a big fan of marmalade, but this is delicious. I did take the liberty for a small tweak. Batch #2 I sliced rather than quartered the kumquats. The family agreed we preferred the texture in the second batch Read More
(18)
Rating: 5 stars
01/15/2020
I've made kumquat marmalade for the past 3 years, but couldn't find my recipe. This one was much easier than the others I've seen. Most jellies/jams say to stay with the recipe's measurements, but because this has no added pectin I doubled the recipe. It turned out great, but only produced 3 small jelly jars. Next time I will quadruple. I use the entire kumquat (except the seeds). Your kumquats need to be fresh picked or can be kept in the refrigerator for probably up to a week. They dry out quickly if left at room temperature. This was the first year both my kumquat and my Meyer lemon tree produced, so I used them. They are not as tart and substantially larger and juicier than storebought lemons which offset the tartness of my kumquats. Some kumquats are sweeter, so you would want to use regular lemons with those. I left out the spices, as I've tried spiced recipes in the past and didn't care for it. It was so good, I'm ashamed and yet proud to say that my husband and I ate 2/3 of a jar the day I made this recipe. Also, this recipe doesn't mention it, but if you want to store them in the cabinet, cover the filled jars with hot water, bring to a boil, and boil for 5-10 minutes. Then remove. After they cool, check to ensure they sealed by pressing in the center of the lid. If it pops, it's not sealed and you would need to store that one in the refrigerator. Read More
(11)
Rating: 5 stars
01/11/2019
Second time to make this. I’ve made 2 batches this year. 8 cups each time. I reduced the water to 3 cups for 8 cups fruit. Thicker and yummy. Read More
(8)
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Rating: 4 stars
08/13/2017
I made this with maple sugar. I'm not sure why this doesn't include the pinch of cayenne that is called for in the video or the star anise pod, but it should. I used a cinnamon stick instead of the star anise pod. I liked it, but it tends to irritate my mouth after eating it for a couple days. It's good, but I'm not sure that it is worth the trouble. Read More
(4)
Rating: 5 stars
01/29/2018
Easy recipe but lots of prep time for kumquats. Used more zest because I like the appearance and texture. FYI, one cup prepared fruit translates to about one cup of finished preserves. One serving is 2 weight watchers points. Read More
(3)
Rating: 5 stars
06/02/2019
Delicious recipe! It's worth all the labor of cutting and trimming because the end result is so good! I preferred julieanne cutting the kumquats instead of quartering and I fined using scissors to trim the inside easier than cutting it off with a knife. I would make this again. Thank you Chef John! Read More
(3)
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Rating: 5 stars
05/26/2020
Ohmygosh. This recipe is fantastic. Everyone in my house loved it, even the marmalade-haters. Cleared out my kumquat tree but I’m saving it for next season. Now I know why I grow kumquats! Read More
(2)
Rating: 5 stars
04/05/2018
My kumquats were a little on the sour/bitter side, so I had to increase the sugar just a bit. This recipe is perfect though, and definitely a keeper for any marmalade lover. :) Read More
(2)
Rating: 5 stars
03/26/2017
This was a labor of love that was totally worth it! I would cut the pieces smaller next time but it is delicious!! Read More
(1)
Rating: 2 stars
04/16/2019
Needed more than double the amount of sugar. Would also be helpful if the ingredient list was complete. Read More