A sweet homemade kumquat marmalade made with fresh kumquats and a couple of oranges. No added pectin is necessary. The amount of marmalade produced can be adjusted easily to the amount of fruit you have on hand - just stick to the ratios mentioned in the directions.
Based on the reviews, I made some slight changes and had great success. Note that I let the fruit soak for about 18 hours - only because some other things came up. I think this is one of the mysteries of the recipe. Since I had soaked it for so long, the peels were really soft, so I boiled for a shorter time. I think for the first boil, we need a time as that will seriously effect the amount of liquid. I did measure out 3 cups of fruit (I used a blender to chop) and added 7 cups of water instead of 9. I still added 9 cups of sugar. I added 1/2 cup lemon instead of 1/4 because it seemed so sweet. I did not add pectin. I boiled until 220, poured in jars, then processed to seal. My marmalade did gel - not completely like store bought, but enough to spread, and it tastes delicious. Next time I would take out another cup or 2 of water. I think I would like less sweet, but I know the amount of sugar effects the gelling. Maybe I would take out one orange and add more lemon juice? But you can definitely do this without pectin. I highly recommend. - 30 Jun 2008 (Review from Allrecipes US | Canada)
I have made this recipe every year for the last 6. After the first time, I reduced the water to 2 cups/cup of mixture. This improved the taste and consistency and reduced the boiling time. Every one who tastes it loves it! - 26 Jun 2008 (Review from Allrecipes US | Canada)
Beautiful sparkling marmalade just like from the store. This recipe has 4 stars only for confusion because it made me nervous while making it. You could however go to the trouble to remove the peel from the quartered oranges, scrape off more of the white part, and then slice the peel with a knife, if you want to remove any bitter taste, but its good as is. Dont bother rechopping kumquats (just slice them on a mandolin). I wonder why it says to add water and soak overnighta step not called for in other recipes. I decided to add a packet of regular pectin as insurance on warning of another reviewer, at about 218 degrees (never could reach 220 degrees). Highly recommend the pectin; texture is perfect. - 23 Nov 2003 (Review from Allrecipes US | Canada)