Kumquat Marmalade
This easy Kumquat Marmalade is beautifully bright in both color and flavor! It’s tart and sweet, and can be used in a variety of ways. Our small batch freezer jam recipe requires no canning, uses no pectin, and no refined sugar! We used agave nectar to sweeten these preserves, and a few secret ingredients to make this simple, yet memorable kumquat marmalade.
If you have never made jam, then this is a good place to start! This recipe is super easy and requires minimal effort. If you are thinking, ”What’s the big deal, it’s just jam?” Trust us, it’s not regular jam. This marmalade is not bitter, it’s perfectly tart-sweet! Gone are the days when preserves are used only on toast. Visit our Blog Comments & Tips to learn all the different ways to use this unique marmalade in healthy treats.
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RECIPE
(Check out our Step by Step Instructions below the recipe card.)
Recipe updated as of 4/14/22
KUMQUAT MARMALADE
Ingredients
Instructions
- Using a sharp knife, slice the kumquats lengthwise into quarters, then remove the white membranes and seeds. To a small (2-cup) measuring cup, add 1 cup of filtered water, add the seeds, and let them soak in the water while you prepare the rest of the preserves (see #1 in Notes section). Chop kumquats into ⅓ inch diced pieces and place them in an extra large measuring cup (chop enough for 6 cups). Leave the peel on the fruit as it provides much of the flavor.
- Dump the chopped kumquats into a large non-stick 3.5 quart saucepan and test for sweetness (see #2 in Notes section). Then squeeze fresh lemon juice into the saucepan and stir. Place saucepan on medium-high heat and stirring frequently, bring to a boil.
- Strain seed water liquid into another small measuring cup, and discard the seeds. As soon as the kumquats comes to a boil, add only ½ cup strained liquid, agave, cinnamon and ground cardamom, and stir well.
- Turn down the heat to low, cover with lid, and simmer for 15 minutes until kumquats are softened and starting to break down (see #3 in Notes section).
- Remove lid, stir and simmer uncovered for another 20-30 minutes until kumquats are super soft, completely cooked down, and have reached a thick consistency. Then test for doneness (see #4 in Notes section).
- Allow to cool in the saucepan uncovered for about 15 minutes, then carefully pour marmalade into airtight freezer safe containers. Let containers cool completely (uncovered) on your kitchen counter. Once completely cooled, cover and place containers in the refrigerator and chill overnight. The next day, keep one in the fridge and store the others in the freezer for later use.
Notes
- The smaller the chop, the quicker the preserves will break down on the stove. About ⅓ inch pieces are perfect, as they will break down a little faster, but not disintegrate. For a marmalade, it’s essential to have bits of the peel. Soaking the seeds in water for at least 30 minutes will create a natural pectin that will help thicken the marmalade. You can add more seed water liquid halfway into the cooking process, if the jam looks too dry.
- Kumquats will become sweeter as they cook down, and this recipe will produce a slightly tart-sweet marmalade. If your kumquats are extremely sour (the tartness is usually somewhere between a lemon and an orange), then you may have to add up to 1/4 cup more agave nectar later in the cooking process. Start with ¾ cup agave nectar and taste test again about halfway through Step 5, then add more if needed.
- While covered and simmering, the kumquats will initially bubble up and reach the lid. This is normal and the bubbling will eventually settle down. Keep an eye on the heat level to make sure it doesn’t boil over when covered. If the marmalade looks like it’s starting to boil over, just lower the heat a bit more, making sure to keep it at a simmer.
- The marmalade will thicken a bit more once it is cooled completely. To test, dip your spoon into the jam and let it cool down for a few seconds. Run your finger across the back of the spoon. If it stays separated, then it’s done.
- This is a small batch freezer jam recipe. No need to go through the canning process!
- If you don’t have freezer safe airtight glass containers, then cool completely in the saucepan. Transfer to small freezer safe plastic bags or containers, squeeze out all the air, seal, and refrigerate until the next morning. Then transfer the sealed jam filled bags into a larger freezer safe bag and freeze. Pull out one bag at a time, as needed and defrost in the fridge overnight before using.
- This marmalade gets better with age. However, if you can’t wait a couple of days (or even a couple of hours) to try it, then spoon some slightly warm preserves on top of some vanilla bean ice cream.
- Yields 64 servings (about 4 cups total): 1 tablespoon per serving.
Nutrition Facts
Calories
23.32Fat (grams)
0.20Sat. Fat (grams)
0.02Carbs (grams)
5.42Fiber (grams)
1.40Net carbs
4.02Sugar (grams)
3.76Protein (grams)
0.41Sodium (milligrams)
2.31Cholesterol (grams)
0.00Nutritional information provided is strictly an estimate and will vary based on ingredient brands and cooking methods.
Nutritional calculations based on serving size of 1 tablespoon per serving (yields about 4 cups).
Step by Step Instructions
PREPARATION
Organize all your tools and ingredients before you begin. Getting all your ingredients in one place at the beginning will shorten your prep time.
STEP 1
a) Using a sharp knife, slice the kumquats in half lengthwise (chop enough for 6 cups).
b) Then slice them into quarters, and remove the white membranes and seeds. To a small (2-cup) measuring cup, add 1 cup of filtered water, add the seeds to the water (see Note A below), and let the seeds soak while you continue to cut all the kumquats and prepare the rest of the preserves (see Note B below).
c) If your kumquats are large (like these Marumi kumquats), then slice them again lengthwise.
d) Then chop kumquats into about ⅓ inch diced pieces and place them in an extra large measuring cup (chop enough for 6 cups). Leave the peel on the fruit as it provides much of the flavor (and after all, it’s a marmalade!).
Note A: The smaller the chop, the quicker the preserves will break down on the stove. About ⅓ inch pieces are perfect, as they will break down a little faster, but not disintegrate. For a marmalade, it’s essential to have bits of the peel. To eliminate all the chopping, go to STEP 1b for our quick method.
Note B: Soaking the seeds in water for at least 30 minutes will create a natural pectin that will help thicken the marmalade.
STEP 1b
QUICK METHOD: Instead of chopping, use a food processor. Just halve (and quarter if necessary), remove seeds and membranes, and add them to the processor (including the juices left on the cutting board). Then pulse a few times until you get the desired consistency. There should be visible pieces of peel.
Note: Using this quick method may shorten the amount of cooking time needed, and it may require less liquid than the hand chopped method. Using only ½ cup strained liquid (as noted in Step 3) is typically enough for the processed method.
STEP 2
Dump the chopped kumquats into a large non-stick 3.5 quart saucepan and test for sweetness (see Note below). Then squeeze 3 tablespoons fresh lemon juice into the saucepan and stir. Place saucepan on medium-high heat, and stirring frequently, cook uncovered and bring to a boil (this will take about 10 minutes).
Note: Kumquats will become sweeter as they cook down, and this recipe will produce a slightly tart-sweet marmalade. If your kumquats are extremely sour (the tartness is usually somewhere between a lemon and an orange), then you may have to add up to 1/4 cup more agave nectar later in the cooking process. Start with ¾ cup agave nectar and taste test again about halfway through Step 5, then add more if needed.
STEP 3
Strain seed water liquid into another small measuring cup, and discard the seeds.
As soon as the kumquats comes to a boil, add only ½ cup strained liquid (see Notes below), ¾ cup agave nectar, ½ teaspoon cinnamon and ¼ teaspoon ground cardamom, and stir well (scraping bottom and sides of saucepan).
Notes: a) You can add more seed water liquid halfway into the cooking process, if the jam looks too dry. b) To avoid burning or sticking to the pan, you will need to stay near the stove to make sure the preserves do not boil over. If this starts to happen, just adjust the heat a little.
STEP 4
Turn down heat to low and cover with a lid.
a) Simmer for 15 minutes until kumquats are softened and starting to break down.
b) After 10 minutes of simmering, more liquid will be released and the kumquats will begin to cook down. The fruit will initially bubble up and reach the lid. This is normal and the bubbling will eventually settle down. Keep an eye on the heat level to make sure it doesn’t boil over when covered. If the marmalade looks like it’s starting to boil over, just lower the heat a bit more, making sure to keep it at a simmer.
c) After 15 minutes, the bubbling will have settled and fruit will have broken down a bit more.
STEP 5
Remove lid, stir and simmer uncovered on low heat for another 20-30 minutes (or until marmalade has reached a thick consistency).
a) Simmer uncovered.
b) After 10 minutes. Make sure to stir occasionally to prevent sticking.
c) After 30 minutes, the marmalade will have reduced, and the kumquats should be super soft and completely cooked down. The marmalade will thicken more once it has cooled completely. To test, dip your spoon into the jam and let it cool down for a few seconds. Now run your finger across the back of the spoon. If it stays separated, then it’s done.
Note: Total cook time should be about 50-60 minutes (this depends on the size and type of saucepan you use, as well as the size of your kumquat pieces). Depending on these factors, it may take more or less time.
STEP 6
Allow to cool in the saucepan uncovered for about 15 minutes, then carefully pour marmalade into airtight freezer safe containers or jars. Let containers cool completely (uncovered) on your kitchen counter.
Once completely cooled, cover and place containers in the refrigerator and chill overnight. The next day, keep one container in the fridge and store the others in the freezer for later use.
Serving Suggestions
Traditional Toast & Jam: Use as traditional marmalade on buttered toast, English muffins, or crumpets.
Sweet & Tart Ice Cream: Scoop your favorite vanilla bean ice cream (dairy or non-dairy) into a pretty bowl and top with warmed Kumquat Marmalade. The flavors are amazing!
Note: Visit our Blog Comments & Tips below for more unique ideas of how to use this jam to make tasty treats and such!
Notes:
This is a small batch freezer jam recipe. No need to go through the canning process!
If you don’t have freezer safe airtight glass containers, then cool completely in the saucepan. Transfer to Ziploc freezer safe plastic bags (quart size), squeeze out all the air, seal, and refrigerate until the next morning. Then transfer the sealed jam filled bags into a large Ziploc freezer safe bag (quart size), seal, and freeze. Pull out one bag at a time, as needed and defrost in the fridge overnight before using.
This marmalade gets better with age. However, if you can’t wait a couple of days (or even a couple of hours) to try it, then spoon some slightly warm preserves on top of some vanilla bean ice cream.
Serving Size: 1 tablespoon per serving (yields about 4 cups - 64 servings).
VIDEO
How to Make this Easy Small Batch Freezer Jam!
Blog Comments & Tips
If you have never made jam, then this is a good place to start!
This recipe is super easy and requires minimal effort. So, if you are thinking, “What’s the big deal, it’s just jam?” Trust us, it’s not a regular jam. It’s perfectly tart and sweet, and can be used in a variety of ways.
I absolutely love sour and tart flavors, almost as much as I love sweets (and believe me, I LOVE sweets!). Despite its sweetness, I have never been that wild about jam. But this kumquat marmalade has changed the way I feel about preserves, especially those made with kumquats.
At my old house, when my kumquat tree was overflowing with fruit, my inclination was always to make jam. I’ll admit, I have always had an aversion to making jam because I didn’t want to hassle with the canning process. When I found this quick method of making small batch freezer jam, I was hooked!
My husband and I have since moved and no longer have access to that prolific Nagami kumquat tree. However, we do have a couple of new neighbors and old friends who have different varieties of kumquat trees. I have a couple to thank for being the catalyst for this kumquat marmalade recipe.
During a recent visit with my long-time friends, Beth and Bruce, I noticed they had what appeared to be a row of semi-dwarf trees loaded with very small oranges. They assured me that the orange spheres were actually organic kumquats. They were kind enough to let me pick a large bag full of these unusually large and round kumquats, and I promised to save them a jar of jam in return (thanks again and it’s still waiting for you in the freezer!).
I was a bit skeptical, as I’ve only encountered the small, oval variety of kumquats. I’m happy to report that after a bit of research, I learned that these gargantuan kumquats (aka: kumquats on steroids), were actually Marumi kumquats (Citrus japonica). The thick skin of the Marumi variety is actually thicker and sweeter than the Nagami kumquats; however the flesh is a bit more acidic.
This marmalade recipe will work great for any variety of kumquats you decide to use. Just keep in mind that you may have to adjust the amount of agave nectar, based on the tartness or sweetness of the fruit.
Since making this recipe, we have done plenty of research on the varieties and health benefits of kumquats. They are high in antioxidants, rich in fiber, and an excellent source of vitamin C. Only 5 kumquats provide 73% of your recommended dietary intake of vitamin C, and about 6.5 grams of fiber. They also have anti-inflammatory and cholesterol-lowering properties. This tiny fruit really packs a punch!
Now you have the recipe, ingredients, and equipment, but how do you ensure the best results from our recipe?
Our 5 tips to making a beautiful marmalade:
Using a sharp knife to slice and chop these kumquats makes it easier to handle these tiny fruits.
Quartering the kumquats lengthwise will make it easier to remove the seeds and cut out the center membrane.
To allow the sweet-tart flavor of the kumquats to shine through, don’t overdo the sweetener. Start with ¾ cup of agave nectar. Depending on your kumquats, you may need more or less. If your kumquats are the sweet variety, then you might want to start with ½ cup agave.
Patience is key. This marmalade will thicken up the longer it simmers, and then even more once it’s been in the fridge. It also gets better with age. The flavors really develop beautifully after a couple of days.
Skip the canning and opt for this freezer method. It is so much easier for small batch jam.
Gone are the days when preserves are used only on toast. Branch out and try some of our ideas for using this wonderfully sweet-tart marmalade. It’s time to customize and Pimp Our Recipe.
Pimp Our Recipe:
Make it Spiced: Increase spices to ¾ teaspoon ground cinnamon and ½ teaspoon ground cardamom.
Make it Less Tart: Increase the agave nectar to 1 cup (or more if desired).
Unique Serving Suggestions:
Ricotta on Toast: Try spreading ricotta cheese on multigrain toast and topping with kumquat marmalade.
Sweet & Tart Ice Cream: Scoop your favorite vanilla bean ice cream (dairy or non-dairy) into a pretty bowl and top with warmed Kumquat Marmalade.
Make a Trifle: Try making a citrusy flavored trifle and spreading kumquat marmalade in between layers of vanilla sponge cake, custard, and whipped cream.
Layer Cake: Use as a filling for a three layer vanilla cake and frost with vanilla cardamom buttercream.
Kumquat Cocktails: Instead of using lemons, trying using kumquats for an exotic cocktail. Infuse vodka, make a kumquat mojito, or try our Kumquat Old-Fashioned (recipes coming soon)…there are so many options.
Enjoy and let us know what you think by commenting below, rating our recipes, subscribing, following, and liking us on Pinterest, Instagram, and YouTube!
Happy Cooking!
Mich
Footnote: Be patient, as this marmalade will thicken as it simmers and reduces.
Adapted from the Kumquat Jam recipe by Ashley Adamant of Practical Self Reliance, we’ve altered this recipe by using a slightly different technique, and adding some warm spices and agave nectar to give this marmalade a unique twist on the original recipe.
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