Equipment
Large pot (15- 19 Liters or16–20 quart)
Water bath canner
Knife
Cutting board
Gloves
Blender or food processor
Large spoon or ladle
Canning funnel
Jar lifter
Lid lifter
Half-pint canning jars with lids and rings
Fine sieve or cheesecloth
Dishwasher or boiling water for jar sterilization
Ingredients
Whole Kumquats: .5 kg / 2 lbs / 25 fruit
Orange Juice: 1.5L/ 6 cups
Bottled Lemon Juice: 125ml/ 0.5 cups
Pectin: 57g / 1 package / 7 tbsp
Granulated sugar: 1kg / 5 cups
Preparation
1. Prepare the Jars and Lids
Sanitize jars using a dishwasher on the sanitize cycle or by boiling them for 10 minutes.
Keep jars warm until they are needed.
Immerse lids in hot (not boiling) water for at least 10 minutes.
2. Prepare the Fruit
Wash, and slice kumquats into small rings as thin as possible, discarding any seeds
3.Cook the Fruit
Put the sliced fruit, orange and lemon juice in a large pot and bring to a boil.
Once boiling reduce to a simmer and cook for 1 hour.
Take off heat and allow to sit for 12 hours or over night.
4. Measure out Pectin
Combine pectin with 50 g / 0.25 cup of sugar; reserve the remaining sugar.
Add the pectin/sugar mixture to a large pot along with the fruit and liquid. Bring to a full rolling boil over medium-high heat, stirring frequently, for 10 minutes
5. Add Sugar
Add the remaining sugar.
return to a hard boil and cook for 4 minute stirring constantly
6 Skim Foam (Optional)
Remove any foam from the surface.
7. Test for Gel Set
Place a spoonful on a cold metal spoon and allow it to cool. If it thickens, it is ready.
If not, return to heat with a small amount of additional pectin and reboil for 1 minute.
8. Fill and Seal Jars
Ladle the hot jelly into jars, leaving a ¼ inch headspace.
Clean the rims, apply the lids, and screw on the rings finger-tight.
9. Process in Water Bath
Place jars in a boiling water bath canner, ensuring they are fully submerged.
Process for 10 minutes
Adjust for altitude:
1,001–6,000 ft: 15 min
Above 6,000 ft: 20 min
10. Cool and Store
Remove jars and allow them to cool undisturbed for 12–24 hours.
Check the seals: lids should not flex up and down when pressed.
Store sealed jars in a cool, dark place for up to 12 months.
Refrigerate any unsealed jars and use within 3 weeks.
Note: Marmalade can take a few weeks to set up, we recommend waiting two weeks before opening a jar.