Kumquat Marmalade (with Bergamot)

Kumquats and Bergamot shine together in this small batch beginner Marmalade recipe. This sweet, yet tart Kumquat Marmalade with Bergamot contains bright notes of citrus and just the right amount of bitterness.

On weekends, we brunch! Long, leisurely brunches with tasty Pesto Eggs on Toast on freshly baked No Knead Whole Wheat Bread are truly one of life’s simple pleasures. These recipes go well with Homemade Orangeade and there’s always time for a second Caramel Macchiato.

Kumquat Marmalade with Bergamot

Inspiration strikes in the strangest places. For me, it’s usually at the market when I find a unique fruit that also has a short season. Bergamots fall into this category, and this was the first year they were available locally. I bought a few immediately, then was gifted a couple more of this strange and wonderful citrus fruit.

The bergamot zest was delicious in shortbread cookies while the juice made for some unique cocktails. The gifted bergamots sat in the fridge until February, when a package of kumquats joined them. As luck would have it, the two quantities of fruit (when combined) were just enough to make a small batch of marmalade.

This fun combination of fruit makes for an incredibly delicious marmalade. It is a much more approachable alternative for those who find Seville Orange marmalade a bit too much. Sure, there is a familiar bitterness from the bergamots, but the sweetness of the kumquats is the real showstopper. This is the recipe that will make you love marmalade!

This small batch kumquat marmalade recipe makes 3 cups in total. I highly recommend portioning this preserve into small, 4 oz (125 ml) jars as they are the perfect size to give to friends and relatives.

What are Kumquats?

Kumquats are a fun bite sized fruit that grows on small trees. They are entirely edible (seeds and all) and taste like little orbs of sunshine. Kumquats make a delicious and healthy snack on their own but really shine in this marmalade.

Most people tend to think of kumquats as a variety of citrus fruit because they look like tiny oranges. However, their botanical classification in the citrus genus has wavered in and out of favour over the years.

Kumquats were previously classified as anything from a separate genus (Fortunella) a single species (C. japonica), to numerous species representing each cultivar. Currently this group of fruit bearing trees remains classified into three pure species within the citrus genus (Citrus hindsii, C. margarita and C. crassifolia).

What is Pectin?

Pectin is a naturally occurring soluble fiber, found in fruits, vegetables, and especially in citrus peel and seeds (commercial pectin is specifically derived from citrus fruit). This marmalade recipe is a no pectin recipe. However, there is still natural pectin in this and every jam and jelly recipe, no matter what the recipe claims.

Pectin is essential to jam making because it is what makes the jam set. Though many recipes claim to be ‘pectin free’, what they really mean is that the recipe contains no added pectin, other than what occurs naturally in the fruit. There is no reason to not add pectin to jams and jellies, health related or otherwise.

So, how exactly does pectin make jam gel? It’s thickening ability is a function of pectin’s chemical structure and how it reacts when added to a liquid.

PRO TIP: Begin to save citrus seeds (lemons, limes, and oranges) a week before you intend to make jam or marmalade. Place them in a sachet and simmer them with the fruit to release their natural pectin.

Ingredients for Kumquat Marmalade with Bergamot

This is a very simple four ingredient marmalade recipe. There are no added preservatives or flavour enhancers. It is best if you can find organic citrus that hasn’t been sprayed with chemicals. Prepare the fruit by giving it a good soak in hot water and gently brushing it with a soft brush.

Bergamot, most notably recognized as the primary citrus flavour in Earl Grey tea, is often very difficult to find in supermarkets, even if it is in season. This citrus fruit is too bitter to be eaten raw, but it does make for a nice addition to baking and cocktails. If you want to make this kumquat marmalade but can’t source bergamots, feel free to substitute regular lemons their place.

This recipe depends mostly upon the availability of Kumquats since they are the primary flavour focus of this marmalade. The good news is that they have a long season, which makes the months from December to April the best time to make kumquat marmalade.

Sugar plays three roles in this recipe. The most obvious is that it adds sweetness which balances the tart flavour of the marmalade. Sugar also plays a part in helping the jam thicken and set. Lastly, sugar acts as a natural preservative, allowing the fruit to hold colour and flavour. Sugar is an essential ingredient in this recipe.

How to Make Kumquat Marmalade with Bergamot

Preparing the Equipment

To begin, place a ‘tester’ plate in the freezer. You will eventually need it to test the marmalade to see if it will set. Next, wash and inspect six quarter pint or three half pint (125/250 ml) jars for chips or cracks. Wash and inspect the lids and sealing rings.

Put the lids and lid rings into a large saucepan and fill with water. Set the saucepan on the stove and heat until they are just about to boil (do not boil).

To sterilize the jars for shelf stability, set the jars upside down in a large cake pan add an inch or two of water. Place the cake pan (with jars and water) in a 250 F oven for ten minutes and keep warm until you are ready to fill them.

Preparing the Fruit

Stem, seed, and very thinly slice the kumquats crosswise, ensuring that you save the seeds. Stem and cut the bergamots in half lengthwise. Next, use a sharp knife to slice them as thinly as possible, saving the seeds as they appear.

Put the bergamot slices in a large non-reactive pot. Cover them with cold water and bring to a boil. Reduce the heat and simmer until the lemons are translucent, about 5 minutes. Drain, then discard the water. Place all the seeds in several layers of cheesecloth and tie into a sachet using cooking twine.

Cook the Marmalade

Put the drained bergamot, sliced kumquats, sugar, and water back into the large non-reactive pot. Add the seed sachet and bring to a rolling boil over medium high heat.

Reduce heat to medium low and allow the mixture to simmer gently. Allow to simmer for 45 minutes or until mixture appears to thicken slightly and becomes glossy.

Test the marmalade by spooning a small amount on the frozen plate. Briefly return it to the freezer and check it in a few minutes. When the marmalade is ready, it will become slightly gelled and will wrinkle a bit when you slide your finger through it. If it is still quite viscous, continue to cook the marmalade (and return the plate to the freezer!) another ten minutes (etc.) and repeat the test until it wrinkles slightly on the frozen plate. For a more precise measurement, use a candy thermometer to test the marmalade. It will set when it reaches between 104 degrees and 105.5 degrees Fahrenheit.

Preserving the Marmalade

Carefully remove one jar from the oven. Fill the hot jar to within 1 cm of the top, taking care not to get any marmalade on the rim (a funnel is useful here). Wipe the rim with a clean cloth and cover the jar with a lid. Make sure rings are snug but not too tight. Repeat with remaining hot sterilized jars and marmalade.

Allow jars to cool overnight. Listen for the ‘pop’ as they cool down to room temperature and self seal. The next day check the seals and refrigerate any that have not sealed. Keep refrigerated.

If you make this Kumquat Marmalade (with Bergamot) recipe, please be sure to leave a comment and/or give this recipe a rating! Be sure to follow me on Facebook and Pinterest for my latest recipes. Also, if you do make this recipe, please tag me on Instagram, I’d love to see what you guys are making! Thank you so much for reading my blog.