Discover the tangy-sweet delight of Japanese-style homemade kumquat marmalade! The balance of the citrusy sweetness makes it perfect for spreading on toast, adding to yoghurt and even pairing with cheese. Unlike other citrus, kumquats can be eaten whole – skin and all – giving this preserve a unique texture and intense flavor. This marmalade captures the essence of winter in a jar and tastes like a very country-style home marmalade!

kumquat marmalade in a storing jar with a little wooden spoon in

What is Kumquat Marmalade?
Ingredients
How to Make Kumquat Marmalade
Storage of Kumquat Marmalade
Serving Suggestions

What is Kumquat Marmalade?

Kumquat marmalade is a citrus spread with a unique zestiness. Unlike traditional marmalades, this marmalade uses the entire fruit of the kumquat (called ‘kinkan’ in Japanese) – peel and all – creating a bold and complex flavor. The thin skin of kumquats is naturally sweet, while the inside has a tart kick, making it the perfect balance of flavors. I grew up in a prefecture that was very abundant and well-known for kinkan and other citrus fruits so I grew up with my mom making a lot of this marmalade. It has such a country-style home marmalade taste, which I really love.

This kumquat marmalade recipe combines sliced kumquats with sugar which is cooked down to a thick, glossy consistency. The result is a vibrant, orange marmalade colour with tender bits of fruit throughout. It has a delicious blend of sweet, tangy, and slightly bitter notes that make it perfect for many different dishes oats, toast, yoghurt, pies, and pancakes.

kumquat marmalade in a storage jar with a small wooden spoon

Ingredients

Kumquats

The star ingredient, kumquats, are small citrus fruits about the size of large olives. Unlike other citrus, kumquats have a sweet edible skin and tart flesh. They provide the primary flavor, texture, and color to the marmalade. Kumquats can be purchased from local supermarkets or local produce markets.

Sugar

Sugar is essential for preserving the fruit and creating the gel-like consistency of marmalade. It also balances the tartness of the kumquats. The amount can be adjusted based on personal preference and the natural sweetness of the fruits. If you use granulated sugar or caster sugar, you will get a beautiful orange color. If you use cane sugar, it will add a little richness and a subtle sweetness. Adjust the amount of sugar depending on your preference and purpose. In general, around 60% of the fruits weight is used for 3-4 weeks of preserve. Higher sugar content extends the preserve period. If you prefer less sweetness using 50% is OK. I used 50% and it will last about 2 weeks.

Lemon Juice

This is often added to boost the pectin content, which helps the marmalade set properly. Lemon juice also enhances the citrus flavor and adds brightness to the overall taste.

Optional Ingredients

Pectin : While kumquats contain natural pectin, some recipes call for additional pectin to ensure a good set.
Vanilla bean : Can be added for a subtle, aromatic sweetness.
Spices : star anise, cinnamon sticks, or ginger, might be included for added depth of flavor.
Other citrus : Some recipes incorporate orange, grapefruit or yuzu for additional complexity.

How to Make Kumquat Marmalade

Wash the kumquats thoroughly and remove any stems or blemishes.
Boil water in a pot and add the washed kumquats to boil for a couple minutes.
Drain the boiling water.
Cut the kumquats in half and seperate the flesh and rind and remove calyx and all seeds too.
Slice and finely chop the rinds and flesh.
Place all ingredients in a large pot and leave them for 20-30 minutes.
Place the pot over high heat to bring the mixture to boil. Remove the scum carefully in order to have a clear colored jam
Reduce heat to medium-low and simmer, stir occasionally with a spatula to prevent burning for about 10 minutes. The marmalade is ready when it reaches a temperature of 220°F (105°C) on a candy thermometer, or when a small amount placed on a cold plate wrinkles when pushed with your finger.

4 images collaged, boiling kumquats, removing seeds, slicing rinds and flesh

4 images collaged, all ingredients in a sauce pan, cooking it, removing scams, and marmalade bubbling

Remember, the marmalade will continue to set as it cools. Enjoy your homemade kumquat marmalade on shokupan toast, scones, or even as a glaze for meats!

Storage of Kumquat Marmalade

Proper storage is crucial for preserving the delicious flavor and quality of homemade kumquat marmalade. Once you’ve prepared and cooled your marmalade, transfer it into clean, sterilized glass jars with tight-fitting lids. For short-term storage, you can keep the marmalade in the refrigerator for up to 3 months. Ensure the jar is sealed tightly and label it with the date of preparation. For longer-term storage, process the filled jars in a water bath canner following proper canning procedures. This method allows you to store the marmalade at room temperature for up to a year. Once opened, always keep the marmalade refrigerated and consume within 1-2 months for the best taste and texture. Remember to always use clean utensils when scooping out the marmalade to prevent contamination and extend its shelf life.

While the marmalade is cooking, sterilize your jars and lids by boiling them in water for 10 minutes.
Once the marmalade is ready, remove it from heat and let it cool for 5 minutes. This helps distribute the fruit evenly when jarring.
Carefully ladle the hot marmalade into the sterilized jars, leaving about 1/4 inch of headspace.
Wipe the rims of the jars clean with a damp cloth, then secure the lids and bands.
Process the jars in a boiling water bath for 10 minutes to ensure a proper seal.
Remove the jars from the water bath and let them cool completely. Check that all lids have sealed properly (they should not flex when pressed).
Store in a cool, dark place for up to a year. Once opened, refrigerate and use within a month.

Tips to Make Kumquat Marmalade

Choose Fresh, Ripe Kumquats

Select kumquats that are bright orange, firm, and free from blemishes. Ripe kumquats will have a slightly sweet aroma and yield gently when squeezed.

Properly Prepare the Fruit

Wash the kumquats thoroughly and remove any stems. Slice them thinly, keeping the peel on as it adds flavor and pectin. For a smoother texture, remove the seeds as you slice.

Balance Sweetness and Tartness

Kumquats are naturally tart, so adjust the sugar content to your taste. Start with a 1:1 ratio of fruit to sugar, then adjust as needed. Remember, the marmalade will become sweeter as it cooks down.

Serving Suggestions

Kumquat marmalade offers a delicious blend of sweet and tangy flavor that can elevate a variety of dishes. Spread it on warm, buttered toast or freshly baked scones for a classic breakfast treat. This jam also complements various cheese well, try it with creamy cheeses like brie or camembert on a charcuterie board. The marmalade’s citrusy notes also go well with roasted meats, making it an excellent glaze for chicken or pork. For dessert lovers, use it as a filling for tarts or as a topping for vanilla ice cream. Stir a spoonful into your morning yogurt or oatmeal for a zesty start to your day. If you love cocktails/mocktails then try adding a dollop of the jam to gin-based drinks or using it to rim a margarita glass for a citrusy twist. Don’t forget to try it in baked goods like muffins and cookies too for a burst of kumquat flavor.

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