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Kumquat Marmalade Recipe

Preserving > Canning

Rating:

3 quarts kumquats (5 ½ pounds)
2 lemons, peeled
2 cusp water
3 ¼ cups plus 2 tablespoons granulated sugar
1 (3 ounce) package liquid pectin

Cut kumquats lengthwise, and remove outer rind. Set rind aside. Combine kumquat pulp, peeled lemons and water in a large Dutch oven; bring mixture to a boil, reduce heat and simmer, uncovered, 45 minutes.

Thinly slice kumquat rinds; place in a large Dutch oven and cover with water. Bring mixture to a boil. Boil, uncovered, 5 minutes; drain well, and set aside.

Press kumquat pulp mixture through a sieve or food mill. Measure 4 ½ cups of pur
Kumquat Marmalade recipe and cooking instructions.