• 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.
  

Cook the marmalade:

• Place all fruits, sugar, water and the seed bag into a cooking pot.
  
• Bring the mixture to the boil, leave it uncovered and let it cook for 20-30 minutes or until the zest slices are soft.
  
• Stir occasionally and use a skimmer to remove impurities from the surface.
  
• 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.