Easy Kumquat Marmalade Recipe (Gluten-Free, Vegan, Pectin-Free) (2024)

This tangy-sweet kumquat marmalade recipe is delicious and perfect for spreading on toast or even eating by the spoonful. Also incredibly easy to make, and totally gluten-free, vegan, and no added pectin is required either! Make a batch or two to enjoy all year round!

What Are Kumquats?

If you’ve never heard of or seen kumquats before, they are basically small citrus fruits that resemble tiny oblong-shaped oranges (these fruits are approximately the size of a grape, so yes, they’re tiny!).

Kumquat literally means “golden orange” in Chinese.

With an edible skin that’s bright orange in color and a sour flesh, kumquats are also rich in Vitamin C and fiber, and are great for snacking on (you can eat the entire fruit)!

In the wild, the kumquat tree can grow up to five meters tall, but they are also often grown as ornamental trees, so you may often find a small tree with bright orange kumquats for sale as a decorative ornament.

Native to Southeast Asia, kumquats are now grown in other countries, such as in the US, particularly in Florida and California.

In the US, kumquat fruits are typically in season from January to June (mid-winter to early spring), so make sure you grab a bag of kumquats if you see them in the market during this time of year!

I Love Homemade Everything

There’s something about making something homemade from scratch that brings me immense comfort.

Whether it’s baking homemade bread (watching the dough double in size and then pulling the fresh loaf out of the warm oven), or preparing my own non-dairy milks (such as cashew milk or almond milk), or even grinding my own flours (think cashew flour, almond meal, brown rice flour, or buckwheat flour), it doesn’t matter.

What resonates when I make something homemade is the deep sense of joy and accomplishment I get in knowing I can create something from literally just the basic building blocks or ingredients.

Naturally, making my own jams and marmalades has always been something I’ve enjoyed. Standing at the stove, stirring the fruit and sugar until they are so integrated together they’ve formed a delicious gel-like consistency, is practically magic.

And of course, with these gorgeous fresh kumquats available during citrus season, it only made sense that I made kumquat marmalade (or kumquat jam if you prefer to call it that).

Why This Recipe Works:

• Simple Ingredients: You only need 4 simple ingredients (including water!) to make this homemade kumquat marmalade recipe, and with the exception of kumquats, I’m sure you already have the rest in your pantry.
• Easy to Make: All it takes is a little bit of stirring and patience to make this delicious marmalade, which comes together in a little over an hour.
• Tangy and Sweet: Naturally sour in flavor, the acidity of the kumquat flesh is neutralized with sugar for a beautifully sweet and tangy flavor that we love about citrus jams! With a thick consistency and a wonderful flavor, this kumquat marmalade is perfect for slathering on your morning toast or even eating it by the spoonful, if you prefer!
• Totally Gluten-Free, Vegan and Pectin-Free: The best part is that this easy kumquat jam recipe is 100% gluten-free, dairy-free, and vegan! This means that those with Celiac disease or gluten or lactose intolerances can enjoy them without issues! There’s also no need for commercial pectin or artificial pectin to be added, as the lemon juice used helps to extract the natural fruit pectin found in the kumquat skins.

Ingredients You’ll Need + Notes/Substitutes:

• Kumquats:Since this is a kumquat marmalade recipe, kumquats are essential. However, you may also substitute the kumquats with other citrus fruits, such as meyer lemons, oranges, mandarins or even grapefruit.
• Water:I recommend using either mineral water or filtered water for the best taste (as tap water may have a strong chlorine taste to it).
• Sugar:I used white sugar but feel free to uselight brown sugartoo if you prefer. The sugar is necessary to help create the gel-like consistency in the marmalade, and it also helps to preserve the jam by inhibiting microbial activity, so make sure you don’t leave it out!
• Lemon Juice:For the best results, I highly recommend using freshly squeezed lemon juice (as opposed to bottled lemon juice). The lemon juice reduces the pH value of the jam and extracts the natural pectin from the fruit, which helps the kumquat jam set.

How to Make Kumquat Marmalade (Step by Step):

1. Combine Kumquats and Water

Combine the thin slices of kumquats with the water in a large pot.

2. Bring to a Boil

Bring the kumquat-water mixture to a rolling boil, before reducing the heat and allowing the ingredients to simmer for about 45 minutes until the rinds are very tender.

3. Add Sugar and Lemon Juice

Add the cups of sugar and lemon juice to the pot and bring to a boil again, stirring occasionally until a gel stage is reached (about 220F, or 105C when checked with a candy thermometer).

4. Skim Foam From Surface

Remove the pot from heat and skim the foam from the surface.

5. Transfer Marmalade to Jars

Transfer the hot mixture to sterile jars and seal immediately while still hot. Then let the jars cool completely at room temperature before storing. Refrigerate marmalade once seal has been broken.

Dish by Dish Tips/Tricks:

• Swap Kumquats for Other Citrus Fruits: If kumquats are not in season where you are, or you simply prefer making other types of marmalades, feel free to substitute the kumquats for equal amounts of citrus, such as meyer lemons, naval oranges, mandarin oranges, or grapefruit. You can make lemon marmalade, orange marmalade, and even grapefruit marmalade!

Recipe FAQs:

Other Jams and Marmalade Recipes You’ll Love:

• Easy Plum Jam
• Easy Apricot Jam
• Mixed Berry Chia Seed Jam
• Cranberry Sauce

Gluten-Free Basics You’ll Enjoy:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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