How Do You Store Kumquat Marmalade?

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.

Can You Eat the Skin of a Kumquat?

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.

What is the Role of Pectin in Jam?

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.

Easy Kumquat Marmalade Recipe (Gluten-Free, Vegan, Pectin-Free)

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

Units Scale

4 cups kumquats, rinsed and cut into thin slices
2 cups filtered water
2 cups white sugar
1/4 cup fresh lemon juice

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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