Food + Recipes Lifestyle

Kumquat Marmalade & A Sensible Habit Canning Stamp Giveaway

May 30, 2013

We recently moved into a sweet little house with plenty of citrus trees. Among these is a bright and cheerful kumquat tree. Kumquats are often eaten raw and have a sweet edible rind and tart juicy center. Known to bring good luck and prosperity, I wanted to honor these little gems by making a kumquat marmalade to share with you!


Kumquat fruits are only in season during certain times of the year depending where you live. Ripe kumquats should be yellow to bright orange in color and give slightly when squeezed. California kumquats are at their peak March through May but this marmalade makes it possible to enjoy their unique taste year-round.



  • 34 kumquats
  • 1 orange (to add depth to the citrus flavor)
  • 7 cups water
  • 5 cups granulated sugar
  • Juice of 2 Meyer lemons

Note: There is no need to add commercial pectin to this recipe. The natural pectin present in the citrus peels, combined with the sugar and the acidity of lemon juice, ensures a good gel.


  1. Wash the whole kumquats and the orange.
  2. Slice the whole kumquats into fine slivers, removing and discarding any seeds as you go. Do the same with the orange.
  3. Measure the sliced kumquats together with the orange and any juice that came out while you were slicing the fruit. Transfer the measured fruit and juice into a large, non-reactive (stainless steel) pot. Stir in 2 cups water for every cup of fruit and juice. Cover and let sit at room temperature for 4 hours (overnight is okay too).
  4. Sterilize your canning jars. Meanwhile, bring the fruit and water mixture to a boil over high heat. Reduce the heat and simmer until the peels are translucent and very tender, about 1 hour.
  5. Measure the cooked fruit mixture. Add 3/4 cup granulated sugar for each cup of the cooked fruit. Add the lemon juice. Bring all of the ingredients to a boil over high heat. Stir constantly until the sugar is completely dissolved.
  6. Continue to boil over high heat, stirring frequently, until the marmalade reaches the jell point. Turn off the heat. Skim off any foam on the surface.
  7. Ladle the hot marmalade into the sterilized canning jars. Leave at least 1/2-inch of head space between the surface of the marmalade and the rims of the jars. Screw on canning lids. Process in a boiling water bath for 5 minutes.
  8. Once the jars have sealed, store kumquat marmalade away from direct light or heat. It will keep for at least a year. Opened jars must be stored in the refrigerator, where they will keep for several months.

Note: marmalades are unusual among sweet preserves in that they will continue to “set up” for days, even weeks after they cool in the jars. If your just-cooled marmalade seems slightly runnier than you’d like, try waiting for 2 weeks to see if it reaches a firm jell. Recipe source.


The adorable stamps pictured in this post were designed by Brandy Schuman of A Sensible Habit. Brandy has a lovely collection of stamps to label your precious goods with style and charm. They can be used as hang tags or stamped on paper rounds to slip under the lids. These labels are precut, recyclable, and are made from 100% recycled material.

A Sensible Habit is generously offering Natureal Mom readers a chance to win one of the darling canning stamps pictured below valued at $44 USD.

canning stamps

To enter to win the giveaway, follow the below easy steps.

  • Leave a comment via the comment form at the bottom of this post. This is REQUIRED in order to be eligible for a chance to win. Please be sure to submit a valid email address when entering.
  • For an extra entry, share the giveaway on Twitter or Facebook. Comment again with the link to your Twitter or Facebook for the additional entry.
  • If you’re sharing it on Facebook, please remember to Like A Sensible Habit & Natureal Mom pages.
  • The giveaway will remain open until midnight PST on June 6, 2013. The winner will be selected at random and announced at the bottom of this post. Prize must be claimed within 72 hours. Giveaway open to U.S. residents only.


Congratulations to winner Jennie Schacht

If you didn’t win, don’t fret – A Sensible Habit is generously offering Natureal Mom readers 15% off sitewide now through June 20th (excluding wedding items) at Be sure to enter code natureal15 at checkout! Thanks to everyone who entered the giveaway!

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  • Reply Tasha May 30, 2013 at 8:43 pm

    I would love to win a canning stamp made by A Sensible Habit through your giveaway! They are so useful and darling too! Thanks for putting this together.

  • Reply esté katzman May 30, 2013 at 8:46 pm

    what a great little recipe! our neighbor has a kumquat tree and i am going to see if i can pick some and make the marmalade with my little girl so we can then gift some jars back to our neighbor! fun!

  • Reply Tasha May 30, 2013 at 8:50 pm

    Shared on FB :)

  • Reply Sherri W. June 2, 2013 at 6:43 am

    Wow, terrific and easy recipe to follow with my daughters. A fun family Mother-Daughter(s) project, something that my girls can even put together themselves.

  • Reply Dana Zoulin June 3, 2013 at 12:56 pm

    Thanks for sharing a great recipe! I can’t wait to try it out and share with the family =)

  • Reply Jennie Schacht June 3, 2013 at 4:59 pm

    I love these — thanks for sharing them and the giveaway!

  • Reply Jennie Schacht June 3, 2013 at 5:04 pm

    and here it is, shared on FB!

  • Reply Kristen June 4, 2013 at 3:37 pm

    I’ve been wanting to make homemade jam and marmalade and now I have even more reasons too….adorn the jars with these cute stamps!

  • Reply Kristen June 4, 2013 at 3:43 pm

    A little tweet that’s all sweet:

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