Kumquat Jam (Marmalade) with Orange Blossom Water

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!

Why you have to make this recipe

If you are a jam fan, then you probably have an orange marmalade in your rotation of jams that grace your table. This kumquat jam is even better than a traditional marmalade.

Orange marmalade is made with the outer zest of the orange. This kumquat marmalade uses the whole fruit. The entire kumquat is edible.

The kumquat skin is deliciously sweet while the fruit and juice inside is tart. It makes an incredible combination in your mouth! And it makes an incredible jam.

You can use for your breakfast toast or afternoon scone. And yes, you can even enjoy it straight out of the jar.

Ingredients you need

• 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

1. Wash and clean the kumquats, removing stems and any fruit that is damaged. Cut kumquats in half and remove seeds. Kumquats have several seeds.

2. Slice halved kumquats into rings and place in a nonreactive saucepan.

3. Heat saucepan over medium heat and stir in water and sugar until dissolved.

4. Once mixture starts to foam and boil, reduce heat to medium-low and continue cooking until mixture thickens, about 30 minutes. Remove foam and scum that rises to the top.

5. 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 enjoying my recipes, I would love for you to sign up for my newsletter (and get my free pomegranate e-cookbook!) or follow me on Instagram or Facebook.

Continue to Content

Yield: approximately 12 ounces

Kumquat (Jam) Marmalade with Orange Blossom Water

Print

Wake up your taste buds with this refreshing and aromatic kumquat (jam) marmalade with orange blossom water.

Prep Time 15 minutes

Cook Time 30 minutes

Additional Time 8 hours

Total Time 8 hours 45 minutes

Ingredients

• 12 oz kumquats
• 1 ½ cup water
• ¾ cup granulated sugar
• 1 tsp orange blossom water

Instructions

1. Cut kumquats in half and remove seeds.
2. Slice halved kumquats into rings and place in a nonreactive saucepan.
3. Heat saucepan over medium heat and stir in water and sugar until dissolved.
4. Once mixture starts to foam and boil, reduce heat to medium-low and continue cooking until mixture thickens, about 20-25 minutes.
5. Remove from heat, then stir in orange blossom water.
6. Store in an airtight container in the refrigerator.

Notes

Cooking Tips: You can substitute orange blossom water with rose water.

Nutrition Information:

Yield:

20

Serving Size:

1
Amount Per Serving: Calories: 41Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 3mgCarbohydrates: 10gFiber: 1gSugar: 9gProtein: 0g

PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback.

You can also follow me on Pinterest, Facebook or Instagram. Sign up for my eMail list, too!