Bowl of Easy Spiced Kumquat Marmalade Jam

Easy Spiced Kumquat Marmalade jam recipe

Course: Jams and Preserves
Cuisine: South African
Prep Time: 10 minutes
Cook Time: 50 minutes
Soaking time: 10 minutes
Total Time: 1 hour
Servings: 18
Calories: 106kcal
Author: Simone Fortuin
This Spiced Easy Kumquat Marmalade jam recipe is quick to make and deliciously tangy on toast for breakfast, or with cheese and crackers for an appetizer.
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  • 500 grams kumquats
  • 750 ml water approximately 3 cups
  • 7.5 ml bicarbonate of soda a.k.a baking soda approximately 1.5 tsp

Kumquat Marmalade Jam

  • 400 grams fine granulated sugar approximately 500 ml or 2 cups
  • 500 ml water
  • 4 pieces cinnamon sticks
  • 4 pods cardamom



  • Place the whole uncut kumquats in a medium glass, plastic or other non-reactive bowl and cover with the water.
  • Sprinkle over the bicarbonate of soda and allow to soak for 10 minutes. This will remove any impurities or invisible mould.
  • After soaking, rinse the kumquats under clean running water and dry with paper towels before proceeding.

Making the jam

  • Cut each kumquat lengthwise in half then cut each half into 4 sections and remove the seeds. 
  • Bring the sugar, water and spices to the boil in a medium sized pot.
  • Add the kumquats after 15-20 minutes or when the syrup has thickened and has consistent small bubbles.
  • Allow the jam to cook on medium heat for another 25-30 minutes until the excess liquid has evaporated and the kumquat peels are soft. 
  • The jam is ready when it wrinkles as you pull your fingertip through a half a teaspoons worth of jam cooled on an ice cold plate. 


Place a small glass saucer into the freezer before you start the jam making process. This will ensure that you can do a successful wrinkle test near the end of cooking time.


Calories: 106kcal | Carbohydrates: 26g | Sodium: 120mg | Potassium: 54mg | Fiber: 1g | Sugar: 24g | Vitamin A: 80IU | Vitamin C: 12.2mg | Calcium: 22mg | Iron: 0.3mg