March 21st, 2009 at 10:54 am
Posted By: gardenguru
Posted in: Fruits,Recipes

No, I don’t grow kumquats in the mountains of North Carolina.  Luckily I do have friends who go to Florida and bring back fresh produce.  Included in the treasures this time were many kumquats.  After searching this kumquat site I picked the marmalade, even though I didn’t follow most of the recipe.


After hours of cutting, seeding and slicing eight cups of kumquats, the ones in the stainer were left.  As you can see if you looked at the kumquat grower’s site, there are many more recipes to choose from.


I used Pomona’s Pectin because I could use honey.  To the eight cups  of kumquats, I added the suggested pectin, calcium water (mixed from an included packet), a cup of orange juice and 2/3 cup of honey.  Then I followed the recipe for orange marmalade that is included with the pectin.  After filling sterilized jars I sealed them in a hot water bath for three minutes.  It had been so long since I’d canned anything I forgot about the delightful pings you hear as the jars seal.


It’s now ready to share and enjoy.

  1. […] by themselves, and if I could stop eating them raw, I would love to make this sweet and tangy marmalade, to top my almond flour […]

    Pingback by Kumquat and Hazelnut Coffee Cake – Grain Free, Refined Sugar Free « The Grecian Garden — June 4, 2011 @ 12:56 pm

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