About this recipe: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.
2 oranges, seeds removed
2kg (10 cups) caster sugar, or as needed
Juice of 2 lemons
2 Litres (8 cups) water, or as needed
Directions Prep:30min › Cook:45min › Extra time:11hr45min › Ready in:13hr
Finely chop the kumquats and oranges and combine together in a bowl. Using a cup, measure them into a large saucepan. Add 3 cups of water per each cup of fruit. Let stand in a cool place for 12 hours, or overnight.
Bring the fruit mixture to the boil, reduce heat and simmer until the rind is very tender. Remove from heat and measure cooked fruit. Add one cup of sugar to the pan for every cup of the fruit mixture. Mix in the lemon juice, about 3 tablespoons.
Return the fruit to the pan, and bring to the boil once again. Boil, stirring occasionally, until the gel stage is reached (the temperature of the marmalade should be about 105 C when checked with a kitchen thermometer.) Remove from heat, and skim foam from the surface.
Transfer the mixture to sterile jars, leaving a bit of headspace, and seal immediately. Process any unsealed jars in a water bath. Refrigerate after seal has been broken.