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kumquat marmalade in white bowl

Kumquat Marmalade with Ginger

Valentina K. Wein
Kumquat Marmalade with Ginger is a treat during citrus season and beyond. It's lovely on toast, bagels, muffins, and it's also excellent served alongside poultry.
*Makes about 2 cups
5 from 2 votes
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Condiments, Sauces, Dressings and Vinaigrettes
Cuisine American
Servings 16
Calories 97 kcal


  • pound fresh kumquats
  • cup water
  • cup granulated sugar
  • 1 tablespoon fresh ginger pulp (It's easiest to use a microplane zester to grate the ginger.)
  • approximately 10 sprigs fresh thyme, washed and dried


  • Prepare the kumquats. Place the kumquats in a large pot and cover them with cold water. Place the pot over high heat and bring to a boil. Drain the kumquats and rinse them with cold water. Remove any remaining bits of stems from the fruit and set aside.
  • Combine the ingredients and cook. Add the water, sugar and ginger pulp to a medium-sized pot and place it over medium heat. Let this get hot and stir a bit, just to dissolve the sugar. Remove the leaves from the thyme sprigs and add them, along with the the kumquats and and bring to a boil. Then reduce the heat to low and let it simmer until it becomes thick, about 40 minutes.
  • "Pop" the kumquats and remove the seeds. Gently "pop" each kumquat with the back of a fork. The seeds should easily come out -- as they do, remove and discard them with a small spoon.
  • Cool and serve or store. Let the preserves cool and store them in a jar or tightly sealed container in the refrigerator for up to about three months.
Keywords fruit spreads, great for brunch, marmalade recipes
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