Kumquat Vanilla Marmalade
Prep time
Cook time
Total time
Marmalade requires a bit more attention than jam-making, but you don’t have to be an expert cook to make your own batch. Plus, it’s the perfect project if you, like me, are getting itchy to start canning season.
Recipe type: Preserves
Serves: 3 half-pints
  • 1 lb fresh kumquats, washed and sliced in rounds
  • 3 cups water
  • 3 cups sugar
  • 1 vanilla bean
  1. Combine sliced kumquats and water in a large saucepan or Dutch oven.
  2. Let sit 8 hours or overnight.
  3. Add sugar and slowly bring mixture to a boil, stirring occasionally.
  4. Scrape the vanilla bean and add the paste to the marmalade.
  5. Cook rapidly until it reaches the gelling point, about 220 degrees.
  6. Spoon marmalade into clean, ½ pint jars. Top with two-piece caps.
  7. Process in a water bath canner for 10 minutes.
Recipe by Seed to Pantry at https://www.seedtopantry.com/2017/01/19/kumquat-vanilla-marmalade/