Last week on the blog I showed you the easy peasy recipe on how to make candied cumquats . 

This week I am going to show you another recipe .....cumquat marmalade......but with a couple of things added....... 

I love marmalade, my whole family loves marmalade.....and when they find out I have made a batch, the phone calls begin. "Don't forget to bring some of that marmalade you have just made"!

I get a warm orange glow in my heart....... when I place a jar into someones hands.

Cumquat Marmalade Recipe


1kg cumquats

5 cups water

2 tablespoons lemon juice

5 cups sugar

4 star anise

1 cinnamon stick


Slice cumquats and remove seeds, tie seeds in a piece of muslin. TIP (I also put in half a chopped up lemon) to help with the pectin content.

Place in a large non reactive bowl with the muslin bag and water and leave overnight.

Place mixture into a large saucepan, stir in lemon juice. Bring to boil, simmer covered, for about 20 to 30 minutes or until cumquat skins are soft: discard muslin bag.

Add sugar - TIP (warm sugar in microwave) stir over heat without boiling. Stir till completely dissolved. Add star anise and cinnamon stick.

Bring to boil, boil uncovered, without stirring for about 20 minutes or until marmalade jells when tested. 

Pour into hot sterilised jars, seal when hot.


Slice the cumquats and remove seeds. Keep the seeds and place in muslin (I put in a chopped lemon) 

Warm sugar in microwave......and spices to make your marmalade extra special. The spices will give it a beautiful scent and a certain mysterious element.

Place dish in freezer for 5 minutes. When marmalade is ready for testing place a dollop on cooled dish and if you push with your finger it should wrinkle slightly. Like skin. That's when you know your jam is ready.

See what I mean about glowing orange......imagine this in your pantry. Better still don't imagine. 

This is now going on to a hot buttered piece of toast with my steaming cup of coffee on the side. My idea of a wintery morning treat.

Are you a marmalade maker? Do you have a special ingredient that you put in your recipes to make it that bit special?