22 Delightful Cumquat Marmalade Creations

You’ve probably seen those tiny, vibrant cumquats at the market and wondered what magic they could bring to your kitchen. Well, wonder no more! We’ve gathered 22 delightful marmalade creations that transform these little citrus gems into sweet, tangy spreads perfect for toast, glazes, and desserts. Get ready to brighten up your pantry and impress your family with these easy, flavorful recipes—let’s dive in!

Classic Cumquat Marmalade

Perfectly balancing sweet and tart, this classic cumquat marmalade requires minimal ingredients but delivers maximum flavor. Preserve the bright citrus notes of fresh cumquats in a simple, spreadable form. This recipe yields about two jars of vibrant marmalade.

Ingredients

• Cumquats – 1 lb
• Sugar – 1 cup
• Water – ½ cup

Instructions

1. Wash 1 lb cumquats thoroughly under cold running water.
2. Slice each cumquat into thin rounds, approximately ⅛-inch thick, removing any seeds as you go.
3. Combine sliced cumquats, 1 cup sugar, and ½ cup water in a medium saucepan.
4. Bring the mixture to a boil over medium-high heat, stirring constantly until sugar dissolves completely.
5. Reduce heat to maintain a gentle simmer at 200°F.
6. Simmer for 45-50 minutes, stirring occasionally to prevent sticking.
7. Test for set point by placing a small spoonful on a chilled plate – it should wrinkle when pushed with your finger.
8. Remove saucepan from heat and skim off any foam from the surface with a spoon.
9. Let marmalade cool in the pan for 15 minutes to prevent fruit from floating in jars.
10. Ladle hot marmalade into sterilized jars, leaving ¼-inch headspace.
11. Seal jars tightly and process in a boiling water bath for 10 minutes if preserving.

The finished marmalade has a thick, spreadable texture with tender pieces of cumquat peel. Its bright citrus flavor pairs wonderfully with sharp cheeses on crackers or swirled into yogurt. Try brushing it over roasted chicken during the last 10 minutes of cooking for a glossy, tangy glaze.

Vanilla Infused Cumquat Marmalade

Fragrant vanilla transforms this classic marmalade into something extraordinary. Kumquats provide the perfect balance of sweet and tart. This recipe yields about two jars of bright, flavorful preserve.

Ingredients

Kumquats – 1 lb
Granulated sugar – 2 cups
Water – 1 cup
Vanilla bean – 1
Lemon juice – 2 tbsp

Instructions

1. Wash kumquats thoroughly under cold running water.
2. Slice kumquats into ¼-inch rounds, removing any visible seeds as you go.
3. Combine sliced kumquats, sugar, and water in a heavy-bottomed saucepan.
4. Split vanilla bean lengthwise and scrape out seeds with the back of your knife.
5. Add both vanilla seeds and empty pod to the saucepan.
6. Bring mixture to a boil over medium-high heat, stirring constantly until sugar dissolves completely.
7. Reduce heat to maintain a steady simmer at 200°F.
8. Cook for 45-50 minutes, stirring occasionally to prevent sticking.
9. Test doneness by placing a small spoonful on a chilled plate – it should wrinkle when pushed with your finger.
10. Remove saucepan from heat and stir in lemon juice.
11. Let marmalade cool for 15 minutes to allow fruit to distribute evenly.
12. Remove vanilla pod and discard.
13. Ladle hot marmalade into sterilized jars, leaving ¼-inch headspace.
14. Wipe jar rims clean with a damp cloth before sealing.
15. Process jars in a boiling water bath for 10 minutes to ensure proper preservation. You’ll notice the glossy texture and jewel-like appearance once it sets properly. This marmalade pairs beautifully with sharp cheeses or as a glaze for roasted chicken. The vanilla adds subtle warmth that complements the kumquat’s natural brightness.

Ginger Spiced Cumquat Marmalade

Crafting this ginger spiced cumquat marmalade transforms winter’s tiny citrus gems into a vibrant preserve. Combining the sweet-tart cumquats with warm ginger creates a balanced spread that brightens any morning toast or cheese board. This straightforward recipe yields a jewel-toned marmalade with just a few ingredients.

Ingredients

– Cumquats – 1 lb
– Sugar – 1 cup
– Fresh ginger – 2 tbsp, grated
– Water – ½ cup

Instructions

1. Wash 1 lb cumquats thoroughly under cold running water.
2. Slice cumquats into thin rounds, removing any visible seeds as you go.
3. Combine sliced cumquats with ½ cup water in a heavy-bottomed saucepan.
4. Bring mixture to a boil over medium-high heat, then reduce to a simmer.
5. Simmer for 20 minutes until cumquat peels become translucent and tender.
6. Grate 2 tbsp fresh ginger directly into the pot, stirring to incorporate.
7. Add 1 cup sugar and stir continuously until completely dissolved.
8. Increase heat to medium and cook for 15-20 minutes, stirring frequently to prevent sticking.
9. Test doneness by placing a small spoonful on a chilled plate – it should wrinkle when pushed with your finger.
10. Remove from heat and skim off any foam from the surface with a spoon.
11. Ladle hot marmalade into sterilized jars, leaving ¼ inch headspace.
12. Process jars in a boiling water bath for 10 minutes to seal properly.
Just spoon this glossy marmalade over warm biscuits or stir into yogurt for a citrus kick. The texture remains slightly chunky with tender peel pieces suspended in the thick syrup. Its bold ginger warmth cuts through the cumquat’s natural sweetness perfectly.

Cumquat and Lime Marmalade

Marmalade doesn’t need to be complicated to deliver bright, bold flavor. This cumquat and lime version comes together with just four ingredients. You’ll have jars of sunshine ready in under an hour.

Ingredients

Cumquats – 1 lb
Limes – 2
Sugar – 2 cups
Water – 1 cup

Instructions

1. Wash 1 lb cumquats thoroughly under cold running water.
2. Slice each cumquat into ¼-inch rounds, removing any seeds as you go.
3. Juice 2 limes completely, reserving both juice and empty lime halves.
4. Combine sliced cumquats, lime juice, and empty lime halves in a heavy-bottomed pot.
5. Add 1 cup water to the pot and bring to a boil over high heat.
6. Reduce heat to medium and simmer for 20 minutes until cumquats are translucent and tender.
7. Remove empty lime halves from the pot using tongs and discard.
8. Stir in 2 cups sugar until fully dissolved.
9. Increase heat to medium-high and cook at a rolling boil for 15 minutes.
10. Test doneness by placing a small spoonful on a chilled plate – it should wrinkle when pushed.
11. Tip: Stir frequently during the final boil to prevent scorching on the bottom.
12. Remove pot from heat and skim off any foam from the surface with a spoon.
13. Ladle hot marmalade into sterilized jars, leaving ¼-inch headspace.
14. Tip: Wipe jar rims clean with a damp cloth before sealing to ensure proper closure.
15. Process jars in a boiling water bath for 10 minutes to seal.
16. Tip: Let jars cool completely on a towel-lined counter – you’ll hear satisfying pops as they seal.
17. Store sealed jars in a cool, dark place for up to one year.
Heady citrus aromas will fill your kitchen as this marmalade cooks down to a glossy, jewel-toned preserve. The texture balances tender cumquat slices suspended in a thick, spreadable syrup. Try it swirled into yogurt, glazed over roasted chicken, or simply spread thick on toast for an instant brightness boost.

Rosemary Scented Cumquat Marmalade

Unlock the vibrant flavors of winter citrus with this aromatic preserve. Rosemary adds an earthy depth that perfectly balances the cumquat’s natural tartness. This marmalade requires minimal ingredients but delivers maximum flavor impact.

Ingredients

– Cumquats – 2 lbs
– Granulated sugar – 4 cups
– Fresh rosemary – 2 sprigs
– Water – 2 cups

Instructions

1. Wash 2 lbs cumquats thoroughly under cold running water.
2. Slice cumquats into ¼-inch rounds, removing any visible seeds as you work.
3. Combine sliced cumquats and 2 cups water in a large, heavy-bottomed pot.
4. Bring mixture to a boil over medium-high heat, then reduce to a simmer.
5. Simmer for 30 minutes until cumquat peels become translucent and tender.
6. Add 4 cups granulated sugar and 2 fresh rosemary sprigs to the pot.
7. Stir continuously until sugar completely dissolves to prevent crystallization.
8. Increase heat to medium and cook for 20-25 minutes, stirring occasionally.
9. Test for doneness by placing a small spoonful on a chilled plate – it should wrinkle when pushed.
10. Remove rosemary sprigs and skim off any foam from the surface.
11. Ladle hot marmalade into sterilized jars, leaving ¼-inch headspace.
12. Process jars in a boiling water bath for 10 minutes to seal properly.
Marmalade sets up with a beautiful jewel-like consistency and bright orange hue. The rosemary scent emerges subtly after cooling, complementing the citrus without overpowering it. Try it swirled into yogurt or as a glaze for roasted chicken to showcase its versatility.

Whisky Laced Cumquat Marmalade

Savor the bold combination of sweet citrus and smoky whisky in this sophisticated marmalade. This preserve balances tart cumquats with rich whisky notes for a complex flavor profile. Perfect for elevating breakfast toast or cheese boards with its distinctive character.

Ingredients

– Cumquats – 2 lbs
– Granulated sugar – 3 cups
– Water – 2 cups
– Whisky – ½ cup

Instructions

1. Wash 2 lbs cumquats thoroughly under cold running water.
2. Slice cumquats into ¼-inch rounds, removing any visible seeds as you work.
3. Combine sliced cumquats, 3 cups granulated sugar, and 2 cups water in a large, heavy-bottomed pot.
4. Bring the mixture to a boil over medium-high heat, stirring constantly until sugar dissolves completely.
5. Reduce heat to maintain a steady simmer at 200°F for 45 minutes, stirring occasionally to prevent sticking.
6. Test for setting point by placing a small spoonful on a chilled plate – it should wrinkle when pushed with your finger.
7. Remove pot from heat and stir in ½ cup whisky until fully incorporated.
8. Skim off any foam from the surface using a slotted spoon for clearer marmalade.
9. Ladle hot marmalade into sterilized jars, leaving ¼-inch headspace at the top.
10. Process jars in a boiling water bath for 10 minutes to seal properly.
11. Remove jars and let cool completely on a towel-lined counter for 12 hours.
12. Check seals by pressing center of lids – they should not flex up or down.
Preserve captures the perfect balance between bitter citrus peel and smooth whisky warmth. The texture remains slightly chunky with tender fruit suspended in glossy syrup. Pair it with sharp cheddar on crackers or swirl into barbecue sauces for unexpected depth.

Cumquat and Honey Marmalade

Fragrant cumquats simmered with honey create a bright, versatile marmalade that transforms simple toast into something special. This quick recipe yields a perfectly balanced preserve with just three ingredients. You’ll have jars ready in under an hour.

Ingredients

Cumquats – 1 lb
Honey – 1 cup
Water – ½ cup

Instructions

1. Wash 1 lb cumquats thoroughly under cold running water.
2. Slice cumquats into thin rounds, approximately ⅛-inch thick, removing any seeds as you go.
3. Combine sliced cumquats, 1 cup honey, and ½ cup water in a heavy-bottomed saucepan.
4. Bring mixture to a boil over medium-high heat, stirring constantly with a wooden spoon.
5. Reduce heat to maintain a gentle simmer at 200°F.
6. Cook for 35 minutes, stirring every 5 minutes to prevent sticking.
7. Test doneness by placing a small spoonful on a chilled plate – it should wrinkle when pushed with your finger.
8. Remove saucepan from heat and let marmalade cool for 15 minutes.
9. Transfer marmalade to clean, sterilized jars while still warm.
10. Seal jars tightly and store in refrigerator.

Zesty and translucent, this marmalade captures the essential oils from the cumquat skins, creating tiny bursts of citrus in every spoonful. The honey provides a floral sweetness that complements the fruit’s natural tartness without overwhelming it. Try it swirled into yogurt or as a glaze for roasted chicken to experience its versatility beyond breakfast.

Chili Flavored Cumquat Marmalade

Zesty and unexpected, this chili-kumquat marmalade brings sweet heat to your morning toast. Kumquats – 2 lbs
Granulated sugar – 2 cups
Red chili flakes – 1 tbsp
Lemon juice – 2 tbsp

Instructions

1. Wash kumquats thoroughly under cold running water.
2. Slice kumquats into ¼-inch rounds, removing any visible seeds as you go.
3. Combine sliced kumquats and granulated sugar in a large, heavy-bottomed pot.
4. Let the mixture sit for 1 hour at room temperature to draw out natural juices.
5. Place the pot over medium heat and stir until sugar completely dissolves, about 5 minutes.
6. Add red chili flakes and lemon juice, stirring to incorporate evenly.
7. Bring the mixture to a boil, then reduce heat to maintain a steady simmer.
8. Cook for 25-30 minutes, stirring frequently to prevent sticking.
9. Test for doneness by placing a small spoonful on a chilled plate – it should wrinkle when pushed.
10. Remove from heat and skim off any foam from the surface with a spoon.
11. Carefully ladle hot marmalade into sterilized jars, leaving ¼-inch headspace.
12. Wipe jar rims clean with a damp cloth before sealing tightly with lids.
Vibrant with glossy texture, this marmalade balances citrus sweetness against subtle chili warmth. Spread it over cream cheese-topped bagels or use as a glaze for roasted chicken. The jewel-like appearance makes it perfect for gifting in decorative jars.

Cumquat and Lavender Marmalade

Overshadowed by traditional preserves, this marmalade brings unexpected floral notes to your morning toast. Cumquats provide natural sweetness while lavender adds subtle aromatic complexity. The result is a sophisticated spread that elevates simple breakfasts.

Ingredients

Cumquats – 2 cups
Granulated sugar – 1 cup
Fresh lavender – 2 tbsp
Water – ½ cup

Instructions

1. Wash cumquats thoroughly under cold running water.
2. Slice cumquats into ¼-inch rounds, removing any visible seeds as you go.
3. Combine sliced cumquats, sugar, and water in a heavy-bottomed saucepan.
4. Bring mixture to a boil over medium-high heat, stirring constantly until sugar dissolves completely.
5. Reduce heat to maintain a steady simmer at 200°F.
6. Cook for 25 minutes, stirring every 5 minutes to prevent sticking.
7. Test thickness by placing a small spoonful on a chilled plate – it should wrinkle when pushed with your finger.
8. Stir in lavender flowers and cook for 5 more minutes.
9. Remove from heat and skim off any foam from the surface.
10. Ladle hot marmalade into sterilized jars, leaving ¼-inch headspace.
11. Process jars in boiling water bath for 10 minutes to seal properly.

Fragrant and jewel-toned, this marmalade sets with a delicate gel that spreads smoothly. The bitter-sweet cumquat peel balances beautifully with lavender’s floral notes. Try it swirled into yogurt or as a glaze for roasted chicken.

Spiced Winter Cumquat Marmalade

Unwrap winter’s citrus bounty with this vibrant marmalade. Using seasonal cumquats creates a bold, bittersweet preserve that brightens cold mornings. This straightforward method yields jars of sunshine in under an hour.

Ingredients

• Cumquats – 1 lb
• Sugar – 1½ cups
• Water – ¾ cup
• Cinnamon stick – 1
• Star anise – 2 pods
• Cloves – 4

Instructions

1. Wash 1 lb cumquats thoroughly under cold running water.
2. Slice cumquats into ¼-inch rounds, removing any visible seeds with the tip of your knife.
3. Combine sliced cumquats, 1½ cups sugar, and ¾ cup water in a heavy-bottomed saucepan.
4. Add 1 cinnamon stick, 2 star anise pods, and 4 cloves to the saucepan.
5. Bring mixture to a boil over medium-high heat, stirring constantly until sugar dissolves completely.
6. Reduce heat to maintain a steady simmer at 200°F.
7. Cook for 35-40 minutes, stirring occasionally to prevent sticking.
8. Test doneness by placing a small spoonful on a chilled plate – it should wrinkle when pushed with your finger.
9. Remove saucepan from heat and discard whole spices using a slotted spoon.
10. Skim off any foam from the surface with a spoon.
11. Ladle hot marmalade into sterilized jars, leaving ¼-inch headspace.
12. Seal jars tightly and process in a water bath for 10 minutes if storing long-term.

Chunky cumquat pieces suspend in a glossy, spice-infused syrup with perfect spreadable consistency. The marmalade balances bitter peel against sweet syrup with warm spice undertones. Consider swirling it into yogurt, glazing roasted chicken, or pairing with sharp cheese on crackers.

Orange and Cumquat Marmalade

Crafting this vibrant marmalade transforms winter citrus into year-round sunshine. Combine sweet oranges with tart cumquats for a balanced preserve that brightens any pantry shelf. The process requires patience but delivers exceptional flavor payoff.

Ingredients

Oranges – 4 large
Cumquats – 2 cups
Sugar – 3 cups
Water – 2 cups

Instructions

1. Wash all citrus thoroughly under cool running water.
2. Slice oranges into ¼-inch thick rounds, removing any seeds as you work.
3. Halve cumquats lengthwise and remove visible seeds with the tip of your knife.
4. Combine sliced oranges, halved cumquats, and water in a large heavy-bottomed pot.
5. Bring mixture to a boil over high heat, then reduce to a simmer at 200°F.
6. Simmer for 45 minutes until fruit is completely tender when pierced with a fork.
7. Stir in sugar until fully dissolved, scraping the bottom to prevent sticking.
8. Increase heat to medium-high and cook at 220°F for 20-25 minutes.
9. Test doneness by placing a small spoonful on a chilled plate – it should wrinkle when pushed.
10. Skim off any foam from the surface using a slotted spoon.
11. Ladle hot marmalade into sterilized jars, leaving ¼-inch headspace.
12. Process jars in a boiling water bath for 10 minutes to seal properly.

Marmalade sets into a glossy, jewel-toned spread with pleasant bitter notes from the citrus pith. The cumquat skins provide subtle crunch alongside the tender orange slices. Try it swirled into yogurt, glazed over roasted chicken, or simply spread thick on toasted sourdough.

Cumquat Marmalade with Almonds

Savor the bright, bittersweet flavor of fresh cumquats in this simple marmalade. Toasted almonds add a satisfying crunch that balances the citrus perfectly. This versatile spread comes together in under an hour with minimal ingredients.

Ingredients

Cumquats – 2 cups, halved and seeded
Sugar – 1 cup
Water – ½ cup
Almonds – ⅓ cup, chopped

Instructions

1. Combine cumquats, sugar, and water in a medium saucepan over medium heat.
2. Stir constantly until sugar dissolves completely, about 3 minutes.
3. Bring mixture to a boil, then reduce heat to maintain a steady simmer.
4. Cook for 25-30 minutes, stirring occasionally, until mixture thickens and reaches 220°F on a candy thermometer.
5. Test thickness by placing a small spoonful on a chilled plate – it should wrinkle when pushed with your finger.
6. While marmalade cooks, toast almonds in a dry skillet over medium heat for 4-5 minutes until fragrant and lightly browned.
7. Remove marmalade from heat and stir in toasted almonds immediately.
8. Let cool for 10 minutes before transferring to clean jars.
9. Seal jars tightly and store in refrigerator for up to 3 weeks.

Glossy and jewel-toned, this marmalade spreads beautifully on toast or pairs with cheese boards. The almonds provide textural contrast to the smooth citrus base. Try it swirled into yogurt or as a glaze for roasted chicken.

Bourbon Cinnamon Cumquat Marmalade

Packed with bold flavors, this bourbon cinnamon kumquat marmalade balances sweet, tart, and boozy notes perfectly. It transforms simple breakfast toast into something special. You’ll want to jar this vibrant preserve immediately.

Ingredients

Kumquats – 1 lb
Granulated sugar – 1½ cups
Bourbon – ¼ cup
Cinnamon stick – 1
Lemon juice – 2 tbsp

Instructions

1. Wash 1 lb kumquats thoroughly under cold running water.
2. Slice kumquats into ¼-inch rounds, removing any visible seeds as you work.
3. Combine sliced kumquats, 1½ cups granulated sugar, and ¼ cup bourbon in a large, heavy-bottomed pot.
4. Let the mixture sit for 1 hour to macerate and draw out natural juices.
5. Place pot over medium-high heat and add 1 cinnamon stick and 2 tbsp lemon juice.
6. Bring mixture to a rolling boil, stirring constantly with a wooden spoon to prevent scorching.
7. Reduce heat to maintain a steady simmer and cook for 25-30 minutes, stirring occasionally.
8. Test for setting point by placing a small spoonful on a chilled plate – it should wrinkle when pushed with your finger.
9. Remove pot from heat and skim off any foam from the surface using a spoon.
10. Discard the cinnamon stick before ladling hot marmalade into sterilized jars.
11. Process jars in a boiling water bath for 10 minutes to seal properly.
Zesty and jewel-toned, this marmalade sets up with a perfect spreadable consistency. The bourbon adds warmth without overwhelming the bright kumquat flavor. Try it swirled into yogurt or as a glaze for roasted chicken.

Cumquat Marmalade with Green Tea

Haven’t found a marmalade that balances sweet and bitter quite like this one. Cumquat Marmalade with Green Tea delivers bright citrus notes with earthy undertones. It’s surprisingly simple to make at home with just a few ingredients.

Ingredients

Cumquats – 1 lb
Granulated sugar – 1 cup
Green tea bags – 2
Water – ½ cup

Instructions

1. Wash 1 lb cumquats thoroughly under cold running water.
2. Slice cumquats into ¼-inch rounds, removing any visible seeds as you go.
3. Combine sliced cumquats and ½ cup water in a medium saucepan.
4. Bring mixture to a boil over medium-high heat, then reduce to a simmer.
5. Simmer for 20 minutes until cumquat peels become translucent.
6. Steep 2 green tea bags in ¼ cup boiling water for 3 minutes, then remove bags.
7. Add 1 cup granulated sugar and steeped green tea to the cumquat mixture.
8. Cook over medium heat, stirring constantly with a wooden spoon for 15 minutes.
9. Test doneness by placing a small spoonful on a chilled plate – it should wrinkle when pushed.
10. Remove from heat and let cool for 5 minutes before transferring to clean jars.
11. Seal jars tightly and process in a water bath for 10 minutes if preserving.
Buttery toast becomes extraordinary when slathered with this marmalade. The texture spreads smoothly with tiny bursts of citrus peel. Try it swirled into yogurt or as a glaze for roasted chicken to highlight its complex flavor profile.

Passionfruit and Cumquat Marmalade

A vibrant marmalade that balances tart passionfruit with sweet cumquats. This recipe requires minimal ingredients but delivers maximum flavor impact. Perfect for spreading on toast or pairing with cheeses.

Ingredients

Passionfruit pulp – 1 cup

Cumquats – 2 cups

Sugar – 2 cups

Lemon juice – 2 tbsp

Instructions

1. Wash cumquats thoroughly under cold running water.
2. Slice cumquats into thin rounds, removing any seeds as you go.
3. Combine sliced cumquats, passionfruit pulp, and sugar in a heavy-bottomed pot.
4. Let the fruit mixture macerate at room temperature for 1 hour to draw out natural juices.
5. Place the pot over medium heat and bring to a gentle boil, stirring constantly with a wooden spoon.
6. Reduce heat to maintain a steady simmer at 212°F.
7. Cook for 25-30 minutes, stirring frequently to prevent sticking.
8. Test for setting point by placing a small spoonful on a chilled plate – it should wrinkle when pushed.
9. Add lemon juice during the last 5 minutes of cooking to brighten flavors.
10. Remove from heat and skim off any foam from the surface using a slotted spoon.
11. Ladle hot marmalade into sterilized jars while both are still warm to prevent cracking.
12. Seal jars tightly and process in a water bath for 10 minutes if storing long-term.

But this marmalade sets with a beautiful jewel-like consistency, suspended cumquat slices adding texture to the smooth passionfruit base. The flavor profile shifts from intensely tart to subtly sweet, making it exceptional when paired with creamy brie or swirled into yogurt. Try it as a glaze for roasted chicken to transform an ordinary meal into something extraordinary.

Cardamom Infused Cumquat Marmalade

Crafting this marmalade transforms humble cumquats into something extraordinary. Cardamom pods add warm, aromatic depth that balances the fruit’s natural tartness. Follow these precise steps for a perfectly set preserve.

Ingredients

Cumquats – 2 lbs
Water – 2 cups
Sugar – 3 cups
Cardamom pods – 8

Instructions

1. Wash 2 lbs cumquats thoroughly under cold running water.
2. Slice each cumquat into ¼-inch rounds, removing any visible seeds as you go.
3. Combine sliced cumquats and 2 cups water in a large, heavy-bottomed pot.
4. Bring the mixture to a boil over high heat, then reduce to a simmer.
5. Simmer uncovered for 25 minutes until cumquat skins are tender when pierced with a fork.
6. Crush 8 cardamom pods lightly with the flat side of a knife to release their oils.
7. Add crushed cardamom pods and 3 cups sugar to the pot, stirring until sugar dissolves completely.
8. Increase heat to medium-high and cook at a rolling boil for 15-20 minutes, stirring frequently to prevent scorching.
9. Test for set point by placing a small spoonful on a chilled plate – it should wrinkle when pushed with your finger.
10. Remove from heat and skim off any foam from the surface with a spoon.
11. Let the marmalade rest for 5 minutes to allow fruit to distribute evenly.
12. Ladle hot marmalade into sterilized jars, leaving ¼-inch headspace.
13. Wipe jar rims clean with a damp cloth before sealing with lids.
14. Process jars in a boiling water bath for 10 minutes to ensure proper preservation.

Dazzling with its jewel-like appearance, this marmalade achieves a perfect balance between sweet and tart. The cardamom creates subtle warmth that lingers on the palate. Try it swirled into yogurt or as a glaze for roasted chicken to showcase its versatility.

Cumquat Marmalade with Coconut

Ripe cumquats bring bright citrus notes that balance beautifully with creamy coconut in this marmalade. This simple preserve requires minimal ingredients but delivers maximum flavor impact. You’ll be spreading this tropical delight on everything from toast to grilled chicken.

Ingredients

Cumquats – 1 lb
Sugar – 1 cup
Coconut milk – ½ cup
Water – ¼ cup

Instructions

1. Wash 1 lb cumquats thoroughly under cold running water.
2. Slice cumquats into thin rounds, removing any seeds as you go.
3. Combine sliced cumquats with 1 cup sugar in a medium saucepan.
4. Let the mixture sit for 30 minutes to draw out natural juices.
5. Add ½ cup coconut milk and ¼ cup water to the saucepan.
6. Bring the mixture to a boil over medium-high heat, stirring constantly.
7. Reduce heat to maintain a gentle simmer at 200°F.
8. Cook for 45-50 minutes, stirring every 10 minutes to prevent sticking.
9. Test for doneness by placing a small spoonful on a chilled plate – it should wrinkle when pushed.
10. Remove from heat and let cool for 15 minutes before transferring to jars.
11. Seal jars tightly and store in refrigerator for up to 3 weeks.
You’ll notice the marmalade develops a beautiful glossy sheen as it cools. The coconut milk creates a creamy texture that contrasts with the chewy cumquat pieces. Try swirling it into yogurt or using it as a glaze for roasted pork.

Berry Blend Cumquat Marmalade

Now is the perfect time to preserve summer’s bounty. This vibrant marmalade combines sweet berries with tart cumquats for a balanced spread. You’ll love its bright flavor on toast or as a glaze.

Ingredients

Cumquats – 1 lb
Mixed berries – 2 cups
Sugar – 2 cups
Lemon juice – 2 tbsp

Instructions

1. Wash cumquats thoroughly and slice them into thin rounds, removing any seeds as you go.
2. Combine sliced cumquats with 2 cups of water in a large saucepan and bring to a boil over medium-high heat.
3. Reduce heat to medium and simmer for 20 minutes until cumquat peels are tender when pierced with a fork.
4. Add mixed berries to the saucepan and cook for 5 minutes, mashing gently with a wooden spoon to release juices.
5. Stir in sugar and lemon juice until fully dissolved, scraping the bottom to prevent sticking.
6. Increase heat to high and bring mixture to a rolling boil that cannot be stirred down.
7. Cook at rolling boil for 15-20 minutes, stirring frequently to prevent scorching on the bottom.
8. Test for doneness by placing a small spoonful on a chilled plate – it should wrinkle when pushed with your finger.
9. Remove from heat and skim off any foam from the surface using a slotted spoon.
10. Ladle hot marmalade into sterilized jars, leaving ¼ inch headspace at the top.
11. Wipe jar rims clean with a damp cloth and seal tightly with lids.
12. Process jars in a boiling water bath for 10 minutes to ensure proper preservation.

Getting this marmalade right yields a spreadable texture with visible fruit pieces throughout. The flavor balances berry sweetness against cumquat’s citrus tang beautifully. Try it swirled into yogurt or as a glaze for roasted chicken to showcase its versatility.

Conclusion

Heavenly indeed! These 22 cumquat marmalade creations prove just how versatile this sweet-tart preserve can be. Whether you’re spreading it on toast or using it in savory dishes, there’s something here for every home cook. We’d love to hear which recipes you try—leave a comment with your favorites and don’t forget to share this roundup on Pinterest for fellow food lovers to discover!