Wake up your taste buds with this refreshing and aromatic kumquat jam (marmalade) with orange blossom water.
I have professed on my blog before about my love affair with jam. Nothing makes me smile more than a jar of sweet, fruity jam. No matter how many diets I go on, my ultimate breakfast food is toast with cream cheese and jam.
Jam. Jam. Jam. And it’s not just for summer fruit.
My daughter loves kumquats. They are in season now and are truly a wonderful snack for the kiddos. You can pop them in your mouth, easily enough.
They are incredibly portable and travel well. And their bright orange color make them happy and very appealing. So why not make some kumquat marmalade!
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Recipe highlights
- Unique: Orange marmalade is made with the outer zest of the orange. This kumquat marmalade uses the whole fruit. The entire kumquat is edible.
- Flavor: The kumquat skin is deliciously sweet while the fruit and juice inside is tart. It makes an incredible combination and an incredible jam. I also add some orange blossom water for a touch of floral notes.
- Pectin Free: This kumquat marmalade recipe does not use additional pectin because citrus fruits are already full of natural pectin.
- Versatile: Use it on your breakfast toast or afternoon scone. And yes, you can even enjoy it straight out of the jar. You can also brush over on a fruit tart!
Ingredients you need
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- Kumquats: The star of this jam is fresh kumquats. Make sure your kumquats are flavorful by tasting them alone first.
- Granulated sugar: I primarily use granulated sugar when making jams and preserves. You can use honey, but you will need to experiment to get the exact quantity of honey you will need in your jam by tasting it as it cooks.
- Orange blossom water: I like to add a touch of floral by adding some orange blossom water to this jam. You can find it at middle eastern stores or online. This optional and can be omitted if you do not want to use it.
Step-by-step directions
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- Prep the kumquats. Wash and clean the kumquats, cut kumquats in half and remove seeds.
- Add fruit to a pot. Slice halved kumquats into rings and place in a nonreactive saucepan with water and sugar. Heat and stir until sugar is dissolved.
- Simmer. Bring to boil then reduce heat and simmer until mixture thickens. Remove foam and scum that rises to the top.
- Finish and cool. Remove from heat, then stir in orange blossom water. Transfer to sanitized canning jars or store in an airtight container in the refrigerator.
Recipe tips and FAQs
If you are only making a jar or two of kumquat marmalade, just store it in the refrigerator. It lasts for a month or two in the refrigerator, that is if you don’t eat it all up before then.
You can also use freezer safe containers and freeze your extra jam. If you hot water can your marmalade, it is recommended that it be used within a year. Canning your jam using hot water is a very easy technique. I have instructions on how to can with hot water here.
This kumquat jam can be used like any marmalade or jelly. Spread it on your toast, bagel or scone. Use it as a filling in thumbprint cookies. Serve it on a charcuterie board. It is also often brushed onto fruit tarts. You can also roast chicken or pork brushed with orange marmalade.
If you are looking for a loquat recipe, loquats are NOT kumquats. They aren’t even in the same fruit family. But fear not. Here is a delicious and easy loquat jam recipe you can try.
Storing Instructions
CANNED: Jams that have been canned using hot water canning, can last in a cool dark pantry for up to a year. As long as the seal is intact and mold is not present, the jam is safe to eat past a year.
REFRIGERATE: You can also store jam in the refrigerator. The USDA says that it will last for 10 days, but I have found that it lasts longer than that. Use your best judgement.
FREEZE: There are freezer safe jam containers that can be used to store your jam in the freezer. Again, the USDA says it will keep in the freezer for up to 3 months but I have found that it does last longer. Again, use your best judgement.
Kumquats look like mini oranges and yes, the entire fruit, skin and all, is edible. The kumquat skin is deliciously sweet while the fruit and juice inside is tart.
Some people think you must use pectin to make the jam thick. Citrus fruits like oranges, lemons and kumquats are high in pectin – naturally. This is why they are added to jams to naturally add all the pectin you need.
Kumquat (Jam) Marmalade with Orange Blossom Water
Ingredients
- 12 oz kumquats
- 1 ½ cup water
- ¾ cup granulated sugar
- 1 teaspoon orange blossom water
Instructions
- Cut kumquats in half and remove seeds.
- Slice halved kumquats into rings and place in a nonreactive saucepan.
- Heat saucepan over medium heat and stir in water and sugar until dissolved.
- Once mixture starts to foam and boil, reduce heat to medium-low and continue cooking until mixture thickens, about 20-25 minutes.
- Remove from heat, then stir in orange blossom water.
- Store in an airtight container in the refrigerator.
Notes
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
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Written by Laura Bashar
Hi, I’m Laura, a certified professional cook and cookbook author living in San Diego. I have been sharing my family’s favorite recipes inspired from all over the world since 2008. Let’s cook up something fun!
I love to make and eat kumquat marmalade – I get many requests for gift jars, too. I have found by slicing my kumquats in half around the “equator” I am able to get almost all the seeds out. Instead of slicing in rings I cook the halves until softened and then use my immersion blender to do a “rustic” chop. I get nice chunks of kumquats in my jams and so much less work doing it.
This looks LOVELY!!! As soon as I can find some kumquats around here, I am making it.
Gorgeous.
Yum.
Yum!
I haven’t done much jam this year because I’m the only one who eats it and sometimes I can’t justify cooking just for me. I haven’t made kumquat marmalade since I lived in Orlando. 🙂
Never had kumquat marmalade/jam, but love the idea. And I saw some great kumquats in the store the other day. Hmmmm . . . 😉
Dear Laura,
kumquats marmelade is almost my favorite. Besides, remind me my grandmother who had 3 or 4 trees of kumquats in her courtyard (how many times I ate this little fruit directly from them!!)
Hoy lovely memories….
Thanks for sharing with us your recipe.
Hugs,
Marisa
That’s such a beautiful memory, Marisa. There is nothing sweeter than plucking kumquats from the tree and enjoying them right away!