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A jar of marmalade sitting on a table, with Kumquat and Marmalade

Saturday Morning Small Batch Kumquat Marmalade

Saturday Morning Small Batch Kumquat Marmalade is achievable in just a handful of hours on your weekend, no canning required!
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Prep Time: 1 hour
Cook Time: 1 hour
Macerating Time: 2 hours
Total Time: 4 hours
Course: Breakfast
Cuisine: American
Keyword: canning, citrus, jam, jelly, kumquat, marmalade, no canning, orange, preserves
Servings: 48 servings
Calories: 10kcal
Cost: $.011

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Equipment

  • heavy bottomed pot
  • candy thermometer
  • jars with tight fitting lids and bands/seals
  • paring knife
  • silicone or rubber spatula

Ingredients

Did you know that it’s super easy to print out a version of a half recipe or even a double recipe on Not Entirely Average? Hover over the serving size (highlighted in blue, it says 48 on this recipe) and then slide the the white line to the left to make less or to the right to make more. This "calculator" allows you to play until you get the number of servings you want. Easy.

    Ingredients for Saturday Morning Small Batch Kumquat Marmalade

    • 2 cups kumquats halved, quartered, seeds and pith removed, and then chopped into very small pieces
    • 1/2 to 1 whole medium lemon zest and juice; I use a whole
    • 1 1/4 cups sugar
    • 1 star anise pod or 1 stick cinnamon
    • pinch cayenne
    • 1 cup water

    Instructions

    The Method

    • Prepare the kumquats. Wash and dry. Halve, quarter, and remove seeds. Using a very sharp paring knife, remove the white pith or membrane. Finally, chop each quarter, rind and flesh, into very small pieces. **See my notes below regarding pith.
    • Place the prepared kumquats into a large, heavy-bottomed pot. Add lemon zest, lemon juice, a healthy pinch of cayenne, a single star anise, the sugar, and the water. Stir. Cover and allow fruit to macerate for a minimum of 2 hours (I do 3 hours) at room temperature.
    • After the fruit has macerated, place the pot over medium-high heat and bring the entire mixture to a simmer. Stir occasionally. Reduce heat to medium. Remove the star anise after about 20 minutes. If using a cinnamon stick, remove after 40 minutes. Continue cooking and stirring often until mixture is thick, similar to the consistency of gravy. Use a candy thermometer to check the mixtures temperature. You are looking for 215° to 220° F. Remove from heat and allow to cool slightly, about 10 minutes.
    • Spoon the warm marmalade into sterilized jars. Secure lids and let cool to room temperature. Refrigerate until thoroughly chilled. You will have roughly 2 pints of marmalade.

    Notes

    Measure the kumquats after you've removed the seeds and pith and sliced them.
    I prefer a more bitter, tart marmalade. I remove the pith for only HALF the recipe. So, one cup chopped kumquat, pith removed, and one cup chopped kumquat, pith remaining or only partially removed. 
    To Prepare Jars For Refrigeration:
    Sterilize the canning jars, mason jars or glass containers as well as their caps or lids by boiling them in water for approximately 10 minutes.
    Fill the jars. Ensure that the ingredients do not reach the edge, leaving about 1/2-inch free space.
    Tightly close the lids and refrigerate. 
    To Seal Jars For Pantry Storage:
    Sterilize the canning jars, mason jars or glass containers as well as their caps or lids by boiling them in water for approximately 10 minutes.
    Fill the jars. Ensure that the ingredients do not reach the edge, leaving about 1/2-inch free space.
    Tightly close the lids.
    Place a piece of cloth in the bottom of the pot. Place the filled, closed jars in the pot atop the cloth. No jars should be touching. Fill the pan with water to cover the jars. 
    Bring the water in the pan to the boil and boil for about 20 minutes. Remove the sealed jars using gloves or tongs. Let them cool down on a towel on the counter. In order to know if the glass jars have been sealed properly, press down on the button on the lid. If you are unable to press it down, the jar is properly sealed.

    Nutrition

    Serving: 1serving | Calories: 10kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 11mg | Fiber: 1g | Sugar: 2g | Vitamin A: 14IU | Vitamin C: 3mg | Calcium: 4mg | Iron: 1mg

    Please note that the nutrition information provided above is approximate and meant as a guideline only.