Kumquat & Limequat Marmalade

Tucson has a fantastic climate for citrus. I was inspired to add a small grove of 6 trees when we moved to our home 20 years ago, and that grove has since grown to 14 trees.

If you’re a new homebuyer and in the kitchen often, one of the simplest initial investments you can make is to plant produce-bearing trees, as they reward you abundantly in time. My absolute favorite marmalade to make from the fresh produce is kumquat & limequat preserve.

Never made preserves? Leaf your worries behind, as the hardest part is seeding and chopping the fruit! The jars will need time to sterilize in the oven, so plan to make the marmalade while that’s happening and you'll be finished before you know it. The most satisfying sound you’ll hear to indicate a job well done is the lids pinging in the kitchen, which also indicates a proper jar seal.

Kumquat & Limequat Marmalade

Preheat the oven to 275˚

Prepare the canning jars –  Wash the jars, lids, and bands in hot, soapy water. Rinse and drain. Place the jars on a rimmed baked tray and bake in the oven for 45 minutes. Keep in oven until ready to use. Put the flat lids in a saucepan and cover with water; bring just to a simmer over medium heat. Do not boil. Reduce heat and keep them hot until you’re ready to use them. Put the screw bands near your work area. There’s no need to heat the bands.

Make the kumquat & limequat marmalade –  Place two large spoons in the freezer. These will be used to test the marmalade.

Place the chopped fruit, water and pectin in a large non-reactive pot. Bring to a boil. Add the sugar and stir to combine. Bring to a boil, stirring constantly and continue to boil for 2 minutes. Remove from the heat and spoon a little marmalade on one of the spoons in the freezer. Check after 3-5 minutes. If the marmalade has thickened it’s ready. If not, continue to boil for 2 minutes and recheck. Repeat the process until ready.

Fill the jars. Seal with a lid and bands. Turn upside down on a cooling rack for 10 minutes. Turn upright. When the jars “ping” you will know the marmalade is properly sealed. Let cool to room temperature, date and label. Store in the refrigerator.


makes about 8 half pint jars


  • 6 cups seeded and chopped kumquats & limequats
  • 2 cups  water
  • 3 tbsp pectin
  • 6 cups organic cane sugar