Kumquat Marmalade with Orange

For some, marmalade is not their most favourite type of preserved fruit because of its bitter taste. However, in this recipe we remove the membranes of the kumquat fruit and avoid any bitterness, so we are sure you will love this recipe! The orange adds juice and natural sweetness while the lemon is responsible for the tanginess in this recipe. 

kumquat marmalade

What are kumquats?

The kumquat plant is part of the citrus family and native to China. We are lucky enough to live here and have plenty of this beautiful fruit available! The tree is short with dense branches and dark green leaves. There are several varieties, but in this recipe, we use the meiwa kumquat. It is a tiny, olive-sized, seedy, oval fruit, typically eaten skin and all. The skin tastes sweet and the juice is sour and has plenty of vitamins and antioxidants.

Choose organic fruit

It is preferable to purchase organic citrus fruits because they are free of pesticides and chemical wax. If you are not sure if the fruit is organic, it’s best to blanch them before using the peel in your recipes.  


Use of pectin

Citrus fruit naturally contains pectin in the peel, membranes and seeds. Adding commercial pectin is only required if the jam is too runny. The quantity of pectin can change according to your personal preference. A high pectin content will make the jam more solid.

Test the texture 

If you have a sugar thermometer, 104°C is the perfect temperature to cook jam and marmalade. 

There is a manual way to test the doneness of your jam. Before you start cooking, place a small plate in the freezer. Once the kumquat marmalade is cooked, spoon a small amount of it onto the chilled plate. The jam cools quickly and thickens almost instantly. Use your fingertip to press into the jam. When it’s cooked right, you should see the surface wrinkle. If it doesn’t, simmer the jam for another 5 to 10 minutes.

Read also: Easy orange marmalade

kumquat marmelade

Kumquat orange marmalade

If marmalade is not your most favourite type of preserved fruit try this one as the added orange balances well with the bitterness of the kumquats.
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Course baking, Breakfast
Cuisine International
Servings 4 people
Calories 326 kcal

EQUIPMENT (click pictures for details)



  • Cut the kumquats lengthwise. Remove and keep the seeds aside. Bind the seeds into a cheesecloth.
  • Peel the lemon and orange, remove the white inner part from the peel and slice into julienne (the zest). Cut all segments out of the membranes.
  • Weigh the kumquat, orange and lemon segments together and add 50% to 60 % of the weight in caster sugar.
    kumquat marmelade ingredients

Cook the marmalade:

  • Place all fruits, sugar, water and the seed bag into a cooking pot.
    kumquat marmelade adding sugar
  • Bring the mixture to the boil, leave it uncovered and let it cook for 20-30 minutes or until the zest slices are soft.
    kumquat marmelade
  • Stir occasionally and use a skimmer to remove impurities from the surface.
    kumquat marmelade cooking
  • Check if the marmalade is cooked properly. Transfer the hot kumquat marmalade into a sterilized glass jar. Close firmly and place the jar upside down to cool.
    kumquat marmalade

Nutrition for 1 portion

Calories: 326kcalCarbohydrates: 81gProtein: 2gFat: 1gSodium: 31mgFiber: 8gSugar: 72gVitamin A: 363IUVitamin C: 55mgCalcium: 130mgIron: 2mg
Keyword jam, kumquat, marmalade, orange
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