How to Make Spiced Kumquat Marmalade (No Preservative Recipe)

Spiced Kumquat Marmalade: An easy and delicious kumquat marmalade recipe using kumquats, ginger, sugar, spices and without preservatives. It’s perfect to use with bread, crepes or desserts. Stays in the fridge for 4-5 weeks.

Spiced Kumquat Marmalade | How to Make Kumquat Marmalade

how to make kumquat marmalade

Kumquat Marmalade

This Spiced Kumquat Marmalade is made without using any preservative and you can use the same recipe with any other citrus fruit as a substitute (check notes).

I’m a self-proclaimed Marmalade Hoarder and out of all of them, Spiced Kumquat Marmalade is my most favorite (hence the How to Make Spiced Kumquat Marmalade recipe below).

I tasted something similar called Kumquat Marmalade during our stay in Portugal (almost 6 years).

It absolutely made me fall in love with its sweet-tangy flavor (which is very unlike the other store-bought citrus marmalade we are used to).

Before we go further, let’s talk KUMQUATS – they resemble an orange, a much smaller round/oval variety.

Make Spiced Kumquat Marmalade Easy Recipe

The peel has a sweet flavor but the fruit has a sour center and they are usually a short tree or bonsai.

You might have come across them in American/Asian stores (as they are extremely popular in Asian countries + a good luck symbol).

And where I live, I’m literally surrounded by kumquats tree/bonsai.

spiced kumquat marmalade

spiced kumquat marmalade

As I’d mentioned in a couple of my posts, my mom is an expert in making pickles/chutney/jams and when she visits us, we’re literally pampered with a variety of them.

So when we recently got a bagful of fresh kumquats from a friend, she suggested why don’t I make a Kumquat Marmalade …

I’ve to confess, this was the first time when even thoughts of making marmalade at home crossed my mind (okay, the heart said YES but the head said, Gosh, it’s tedious).

And Mom looked super excited over my very first marmalade in the making.

As if that wasn’t enough, I suggested why don’t we add some spices/seasoning (just like the way she makes spiced marmalade) and pat came the reply, off course !!

So here we go, everyone with my How to Make Spiced Kumquat Marmalade.

Here’re her Notes (trust me, this is coming from someone who’s been making them for 10-15 yrs) :

How to Make Spiced Kumquat Marmalade:

  1. Get the Spices, Kumquats, Utensils ready.
  2. Clean, cut and marinate the fruit in sugar, juice/water + spice mix.
  3. Simmer the soaked fruit mix on medium/low heat.
  4. Remove, pour, eat and drool 😉
  5. If any left over, then cover and seal for later use.


Step by Step Picture Process to Make Kumquat Marmalade

Step by Step Process to Make Spiced Kumquat Marmalade

First, we cleaned the kumquats and cut them into a quarter.

Then removed the thin white lining in the center of the fruit and all the seeds too…so welcome to the hardest part of making marmalade, from there onwards, it was a cakewalk.

I literally spent 30 minutes removing those tiny, almost invisible seeds (seriously, call me an OCD).

Although mom kept saying that the tiny seeds really didn’t matter but I had to get each and everyone out (Did you hear me sighing).

Then we marinated the chopped kumquats for 15 minutes and placed the same utensil over high heat till the first boil.

Then it was mixed for 5 minutes on high heat and then reduce the heat to medium and do your happy dance as you are halfway done.

So, after my happy dance and literally telling everyone at home to be ready for sweet-tangy marmalade in 20 minutes.

We got some cheese (I had blue cheese + some brie) and bread ready on our breakfast nook.

kumquat marmalade recipe

kumquat marmalade recipe

Please do check upon the marmalade every 5 minutes, give it a good stir and let it cook till the mixture becomes slightly thick and can easily coat the back of your spoon (it takes 30 minutes).

Now, I’m not adding any preservative as I’m absolutely 100% sure that this Spiced Kumquat Marmalade will be gone within a week.

Also, if you’re wondering – why hasn’t she added any thickener to it, cause citrus fruits are rich in pectin (the substance that helps create a jelly), which is found in their peels.

So if you’re cooking with peels on, you really don’t need any thickener.


So, here’s our marmalade all bottled up and shining like an orange-gold star in the fading sunlight.

We slathered it on french bread + cheese and it was like a slice of Heaven!

Little sweet, tangy, with a hint of ginger and clove.

Perfect to perk up your taste buds and leave you wanting more n more of this goodness.

I’ve been having this marmalade for breakfast, snack + midnight in between work snack 😉 and I think we are almost running out of the 2nd bottle out of 3.

For any of you, who would like some substitutes or variations, here are some of them.


  • No Kumquats – Not a problem, you can use any citrus fruit like orange/tangerine to make this marmalade. Just adjust sugar as per your taste.


  • Don’t like Spiced Marmalade – Just don’t add the mentioned spices in the instruction and you’re good to go. The other ingredients+measurement remains the same.


  • No Sugar – You can use honey/agave or even stevia for the same.


  • Don’t like Marmalade – You can turn it into a jam.  After marinating, just squeeze all the pulp by hand or strainer. You would have to use some kind of thickener/pectin to form the jelly consistency.

kumquat marmalade recipeAfter this experience, I’m really excited to try new varieties of marmalade and my mind is already brimming with ideas and some really unheard combination.

So, keep an eye, as you’ll definitely see some more marmalade recipes coming in the future and of course some kumquats recipes too!

Do, try this Gorgeous & Delicious Spiced Kumquat Marmalade.

I can GUARANTEE, it will definitely perk up your mood and taste.


Until Next Time – XoXo

Tried Our Recipe – AWESOME!!!

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How to make a Kumquat Marmalade - Easy Recipe : #kumquat #marmalade #jam #recipe #orange



You can also try:

Easy and Moist Kumquat Ginger Cake

Sweet-Spicy Indian Mango Chutney 


Yield: 2 Medium Masor Jars

How to Make Spiced Kumquat Marmalade (No Preservative Recipe)


Spiced Kumquat Marmalade: An easy and delicious kumquat marmalade recipe using kumquats, ginger, sugar, spices and without preservatives. It's perfect to use with bread, crepes or desserts. Stays in the fridge for 4-5 weeks.

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour


  • 2 Cups Kumquats - chopped and cleaned
  • 1.5 Cups Sugar - check substitute in post for options
  • 1 Cup Water
  • 1/2 Cup Lemon Juice - optional
  • Spices
  • 1 Tsp Ginger Powder - you can use fresh ginger too (1/2 tsp)
  • 1 Whole Cinnamon Stick
  • 4-5 Cloves
  • 1/2 Tsp Salt


How to Make Kumquat Marmalade:

  1. In a large pot, add chopped kumquats, water, juice, sugar, spices.
  2. Mix everything and marinate for 15 minutes.
  3. Place the same pot on high flames till the first boil comes.
  4. Stir on high flames for 5 minutes and then reduce the flame and cover cook for 30 minutes.
  5. Stir every 5 minutes.
  6. After 30 minutes, the marmalade mix would have thickened a little and it will coat the back of the spoon evenly.
  7. Turn off the heat.
  8. You can remove the cinnamon stick and cloves (as per choice).
  9. Let the marmalade cool and it will thicken up as it cools.
  10. Pour into sterilized bottle/jar and keep in a fridge for later use.
  11. Slather evenly on toast / cheese or fruits and enjoy.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 62Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 51mgCarbohydrates: 16gFiber: 1gSugar: 14gProtein: 0g

23 Replies to "How to Make Spiced Kumquat Marmalade (No Preservative Recipe)"

  • donna kay February 8, 2020 (9:38 pm)

    I have lots of Kumquats … I would like to preserve them for future… will your recipe work if I just did a boil after putting in jar…

    • Molly Kumar February 17, 2020 (3:45 am)

      Hi Donna, yes you can boil the jar / follow the regular jam/marmalade storage procedure, as usual, to store this one for longer. Thanks, Molly

  • Helen January 10, 2019 (8:29 am)

    Making it now in South Louisiana!
    (15 minutes cook time left!)
    Thank you soooo much for this GREAT RECIPE 😋

  • Jennifer A Stewart December 6, 2016 (2:54 pm)

    This looks amazing! I have a loquat tree out back but have ever used any of the fruit. I might give it a try with them the first time. Love the cinnamon and ginger!!

    • Molly Kumar December 17, 2016 (9:29 pm)

      That would be awesome Jennifer. Do give it a try, the Cinnamon & Ginger does had so much flavor and depth to the taste. Hugs, Molly

  • jennifer L August 4, 2016 (3:54 am)

    Oh this looks incredible! Will be making this asap! Thanks!!

    • Molly Kumar August 9, 2016 (7:16 pm)

      Thanks Jennifer, that would be fantastic.

  • Amy Katz from Veggies Save The Day August 4, 2016 (12:32 am)

    This looks delicious! I love kumquats!

  • Chrisy @ Homemade Hooplah August 3, 2016 (6:04 pm)

    I would LOVE to have this on hand for my breakfast each day 😀 Can’t wait to make it!

    • Molly Kumar August 9, 2016 (5:45 pm)

      Heheheh, Thanks Chrissy. We love it in breakfast, tea and sometimes as dessert too 😉

  • Rachel August 2, 2016 (11:41 pm)

    Kumquats are one of my favorite fruits, mostly because I think they’re way underrated!

    • Molly Kumar August 9, 2016 (7:25 pm)

      I love them too and they are so versatile.

  • Lisa @ August 1, 2016 (8:11 pm)

    Molly, this is a glorious color and I can only imagine how good it must taste. I haven’t seen kumquats here lately — I think I get them more in the winter — but my eyes are peeled!

    • Molly Kumar August 2, 2016 (6:05 am)

      Aweeee, thanks so much Lisa. It means a lot coming from you 🙂 The color is so rich golden-orange and the taste is equally luxurious!

  • Diana Johnson August 1, 2016 (7:43 pm)

    I’ve never had kumquats before, but I might have to go looking! This marmalade looks fantastic.

    • Molly Kumar August 2, 2016 (6:03 am)

      OMG, Diana, you definitely need to try them soon, they are like lil oranges but slightly tangy. That makes them perfect for baking or using in recipes.

  • Catherine August 1, 2016 (5:55 pm)

    This sounds like a fabulous recipe to try for the summer. While kimquats are available at my store I’m going to try this. I love marmalade. So excited to give it a go!

    • Molly Kumar August 2, 2016 (6:02 am)

      Thanks Catherine. I’m so excited to hear that you’d try the recipe! Thanks so much for visiting.

  • Aish August 1, 2016 (5:39 pm)

    Saving this recipe. We get a lot of kumquats in summer, here in California. This will be the best way to use them.

    • Molly Kumar August 2, 2016 (6:00 am)

      Thanks Aish. I hope you try it soon. I’m a fellow Californian, lets try catchup soon 🙂

  • Vicci August 1, 2016 (5:17 pm)

    Ooooh my mom would LOVE this! Marmalade is one of her favorite things to put on a good old slice of toast in the morning, and it’s one of her favorite British pastimes. I’ve never heard of a Kumquat, but now I’m on the hunt!

    • Molly Kumar August 2, 2016 (6:01 am)

      I’m glad your Mom is going to like it. I love Bristish Jams/Marmalade with some English Tea…that would be an afternoon well spent 🙂

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