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“from Food Republik blog. You will need 8 1/2-pint Mason jars, sterilized. Note overnight timing.”
4 pints

Ingredients Nutrition


  1. Slice the kumquats in half and remove the seeds and the tough white center membrane.
  2. Try to leave as much flesh as possible lining the peel.
  3. In a large heavy- bottomed pot, mix the kumquats, juice of ½ lemon, water and sugar. Bring to a boil, then reduce heat and simmer for about 15 minutes.
  4. The liquid should be syrupy. Cover and leave to steep overnight.
  5. The next day, bring the mixture back to a boil. Add the vanilla extract.
  6. Lower heat, and simmer for about an hour, stirring periodically and removing any foam with a spoon.
  7. Check the temperature regularly with a candy thermometer – when the mixture reaches 220 F, it’s ready.
  8. The marmalade will seem runny, but will thicken up quite a lot when it cools.
  9. To test whether it’s ready, chill a plate in the freezer for a few minutes.
  10. Place a few drops of the marmalade on the chilled plate. If the marmalade thickens to a jam-like consistency, it’s ready.
  11. Now you need to jar the jam.
  12. While the marmalade is simmering, bring another large pot of water to the boil.
  13. Boil the jars and their lids for about 10 minutes. Remove with a pair of tongs (also sterilized), and place on a clean kitchen towel.
  14. When the marmalade is ready, pour into the jars, leaving a little air at the top of the jar.
  15. Put the lids on and tighten. Place the closed jars upright into the pot of hot water, ensuring that water covers the lids.
  16. Boil for 10 minutes. Remove (carefully! They will be hot) and let cool.
  17. The seal at the top of the jars should be vacuumed down (they should not pop when you press on them).
  18. If the jars sealed correctly, the marmalade should keep without refrigeration for a year.

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