This small-batch kumquat marmalade with bergamot combines tart, sweet citrus with aromatic bergamot notes and a pleasant bitterness from the pith. It's an accessible marmalade for beginners using a straightforward pectin-free method.
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Place a 'tester' plate in the freezer.
Wash and inspect six quarter pint or three half pint (125/250 ml) jars for chips or cracks. This jam recipe makes around three cups. I always wash one more in case there is extra. 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.
Put the bergamot slices in a large non-reactive pot. Cover with cold water and bring to a boil. Reduce the heat and simmer until the lemons are translucent, about 5 minutes. Drain. (Discard the water.)
Place all of the seeds in several layers of cheesecloth and tie into a sachet using cooking twine.*
Put the drained bergamot, sliced kumquats, sugar, and 4 1/2 cups water back into the large non-reactive pot. Add the seed sachet and bring to a boil over medium high heat.
Turn the heat down to medium low so the mixture simmers gently. Allow to simmer for 45 minutes or until mixture appears to thicken slightly and becomes glossy. Remove the seed sachet, squeezing it gently against the side of the pot.
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 should be slightly jelled 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.
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 jars/marmalade.
Allow jars to cool overnight. Listen for the ‘pop’ as the cool down and self seal. The next day check the seals and refrigerate any that have not sealed. Keep refrigerated.
Store sealed jars in a cool, dark cupboard for up to one year. Once opened, refrigerate and use within 3–4 weeks.
large non-reactive pot (stainless steel or enameled) · cheesecloth and cooking twine · candy or jam thermometer (optional but helpful) · canning jars and lids (six quarter-pint or three half-pint jars) · large saucepan for sterilizing lids · cake pan for oven-sterilizing jars
No. This recipe relies on the natural pectin in the citrus seeds, which are tied in a sachet and simmered with the fruit to achieve the gel set.
Use the frozen plate test: spoon a small amount onto a chilled plate, return it to the freezer briefly, then push with your finger. The marmalade is ready when it wrinkles slightly and appears slightly jelled.
Yes. Regular lemons or Seville oranges work as substitutes, though they will change the flavor profile—bergamot provides distinctive aromatic, floral notes.
Properly sealed jars keep for at least one year in a cool, dark cupboard. Once opened, refrigerate and use within 3–4 weeks.
If it remains too runny after cooling overnight, recook it with the mixture and repeat the plate test, cooking in 10-minute intervals until it reaches the desired consistency.
