Gusto TV Kumquat Marmalade Recipe - A Bright, Citrus‑Forward Preserve with a Gourmet Twist

Kumquat Marmalade Recipe

This Kumquat Marmalade recipe blends citrusy brightness with a silky, jewel‑like finish, creating a preserve that’s perfect for breakfast spreads, charcuterie boards, and gourmet gifting. Featured on A Is For Apple, this recipe combines fresh kumquats, lemon, ginger, and optional Grand Marnier for a bold, aromatic marmalade that’s surprisingly simple to prepare at home.

The Inspiration

Inspired by classic British marmalades and the natural sweetness of whole‑fruit preserves, this recipe reflects host Robert Jewell’s passion for transforming fresh produce into elevated pantry staples. Kumquats—tiny citrus fruits with edible skins—provide an intense balance of sweetness and bitterness, giving the marmalade its signature complexity. Paired with ginger and a splash of Grand Marnier, the result is a vibrant, sophisticated spread that viewers will love for its versatility and artisanal character. Its appearance on A Is For Apple highlights the show’s focus on celebrating unique fruits and creative kitchen techniques.

Ingredients

2 Cups (500ml) water
1 lb (454g) whole washed kumquats
2 cups (500ml) sugar
1 tablespoon (15ml) fresh ginger fine dice
2 lemons washed
1 tablespoon (15ml) Grand Marnier or Gin OPTIONAL
Cheese cloth and butcher twine
3 x 1 cup (250ml) canning jars with lids

Method

Thin slice (about 1/8 inch (.31cm)) the kumquats and lemons and remove seeds as you slice. Place seeds from both lemons and kumquats in a bowl.
In a large sauce pan add the kumquat, lemon and the water.
Bring to a boil over high heat. Reduce heat to a simmer and cook until soft and translucent, about 40 minutes.
Meanwhile place the seeds in a piece of cheese cloth and secure with twine to make a pouch. The seeds are full of natural pectin and will help in setting the jam.
Using a slotted spoon remove the fruit from the pot. Place the fruit in another sauce pan.
Add the sugar, ginger and the sachet of seeds.
Place over medium heat and simmer until slightly thickened or until the temperature reaches 220F (104°C). Remove the seeds and add the Grand Marnier.
Place a large pot of water over high heat and bring to a boil. Add enough water to cover the jars by 2 inches (5cm).
Place a jarring rack in the bottom of the pot.
Place jars and lids into the pot and boil for 5 minutes.
Remove using tongs and ladle jam into jars. Tightly secure the lids.
Place jars back into hot water and boil for 5 minutes.
Let sit 24 hours on a towel at room temperature.
Check the lid on jars for indentation which will indicate the vacuum seal.
If jars have not sealed properly repeat canning process.
Serve with warm brie cheese and crusty bread.

Serving Suggestions

This Kumquat Marmalade is wonderfully versatile and shines in both simple and gourmet applications. Spread it over warm brie with crusty bread for an elegant appetizer, or pair it with fresh scones, waffles, or buttery toast for a bright, citrus‑forward breakfast. It also works beautifully on cheese boards—its sweet, slightly bitter notes complement aged cheddar, creamy goat cheese, and soft ripened cheeses. For entertaining, serve it alongside charcuterie, drizzle it over baked brie, or use it as a glaze for poultry or roasted vegetables. Its vibrant color and refined flavor make it a standout addition to any gathering.

Final Thoughts

This Kumquat Marmalade recipe is a celebration of citrus, craftsmanship, and the joy of homemade preserves. With its balanced sweetness, aromatic ginger, and optional hint of liqueur, it brings a gourmet touch to everyday meals and special occasions alike. Whether you’re making it for yourself or gifting jars to loved ones, this recipe delivers a memorable, aromatic preserve that highlights the beauty of fresh fruit. Experiment with add‑ins like spices or alternate citrus varieties to make it uniquely your own.

Find more recipes from A is for Apple here!