kumquats on beautiful green trees

Kumquat Marmalade

Kumquat Marmalade is a low-sugar cooked marmalade made with Pomona’s Pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener.
This recipe was created by Allison Carroll Duffy for Pomona’s Pectin. She says: "If you are not normally a fan of marmalade but are craving a bit of citrus, this is the marmalade to try!"
Servings 5 cups


  • 2 pounds kumquats
  • 2 cups water
  • ¼ cup lemon juice bottled
  • 2 teaspoons calcium water see step #1
  • cups sugar
  • 3 teaspoons Pomona’s Pectin mixed with sweetener


  • Before you begin, prepare calcium water.
    To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well.
    Extra calcium water should be stored in the refrigerator for future use.
  • Wash and rinse jars, lids, and screw bands. Set screw bands aside until ready to use. Place jars in boiling water bath canner with a rack, fill at least 2/3 of the way full with water, and bring to a boil. Boil jars for 10 minutes to sterilize (add 1 additional minute of sterilizing time for every 1000 feet above sea level), then turn down heat and let jars stand in hot water until ready to use. Place lids in water in a small pan, bring to a low simmer, and hold there until ready to use.
  • Thoroughly rinse the kumquats. Then, slice each kumquat width-wise into several thin, quarter-sized rounds (a small, serrated knife works well for this). Remove and discard the seeds as you are working.
  • Combine the sliced kumquats and the 2 cups of water in a saucepan, cover with a lid, and bring to a boil. Reduce heat and simmer, stirring occasionally, for 15 minutes, then remove from the heat.
  • Measure 4 cups of the cooked kumquat mixture. If you have extra, save it for another use. Pour the measured amount of the kumquat mixture into a sauce pan. Add lemon juice and calcium water and stir to combine.
  • In a separate bowl, combine the sugar and the pectin powder. Mix well and set aside.
  • Bring the kumquat mixture to a rolling boil over high heat. Add the sugar-pectin mixture, then stir vigorously for 1 to 2 minutes, still over the highest heat, to dissolve pectin. Return the mixture to a boil, then remove it from the heat.
  • Remove hot jars from canner and fill jars with marmalade, leaving ¼ inch of headspace. Remove trapped air bubbles, wipe rims with a damp cloth, and put on lids and screw bands, tightening bands only to “fingertip tight” (until resistance is met, and then just the tiniest bit more).
  • Place jars in the hot water, on the rack inside the canner. (Make sure jars are upright, not touching each other or the sides of the canner, and are covered with at least 1-2 inches of water). Place the lid on the canner, return the canner to a rolling boil, and boil for 10 minutes. (Add 1 minute additional processing time for every 1000 feet above sea level.)
  • Turn off heat and allow canner and jars to sit for 5 minutes. Then remove jars from canner.
  • Allow jars to cool undisturbed for 12 to 24 hours. Then confirm that jars have sealed. Remove screw bands from sealed jars, rinse off outside of jars if necessary, label jars, and store for later use.

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3 Responses

  1. Elizabeth H.
    | Reply

    I made this recipe this afternoon with kumquats I harvested before the Houston area had that horrid freeze last month. The kumquats were a sour variety, and I added the lemon juice, and used 1-1/4 cup xylitol and 1/4 cup sugar. I canned them in small jars, 1/2 cup each. With this recipe, will these be good canned for a long time, maybe 8 months or so? I’m assuming it’s low enough acid, with sour kumquats and lemon juice from my Meyer lemons added. Thanks.

    • Shelby Collings
      | Reply

      Hello Elizabeth,

      We are so glad you got to make this delicious recipe! We cannot say for sure that the acidity in the batch you made is safe for shelf storage. Meyer Lemons typically have less acidity than bottled lemon juice, that we recommend, so it may be best to place your jars in the freezer for storage…just to be safe.

      Typically, cooked jams, with appropriate acidity, made with Pomona’s Pectin can be store on the shelf for 1 year.

      Happy jamming!

  2. Laura R
    | Reply

    I made this a couple weeks ago, and the sweet-tart balance was perfect. It set a little firmer than I like my marmalades, so I may cut back to 1.5 or 2 teaspoons of pectin next time.

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