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Kumquat Jelly Recipe

Kumquat Jelly Recipe - Canning Kumquats

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Keyword: Canning, Kumquat Jelly, Kumquats
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 6 4-ounce jars
Author: Rebecka Evans


  • 8 cups fresh kumquats cut in half
  • ¼ cup bottled lemon juice
  • 4 cups water
  • 3 packages liquid pectin
  • 4 cups sugar


  • Wash kumquats with water, cut in half
  • In a large stock pot, combine kumquats, sugar, lemon juice and water
  • Over medium high heat, bring to a boil, reduce heat to medium, continue cooking for 1-2 hours stirring occasionally
  • Place a fine sieve over a large bowl and strain liquid from solids, pressing fruit to extract as much liquid as possible
  • Return liquid to stock pot and bring to a boil
  • Add pectin and process 2 minutes at a full boil, turn off heat and skim foam
  • Repeat this process twice more, processing 2 minutes then skimming foam both times
  • Do a gel test by placing a small amount of jelly on a cold plate, wait about 1 minutes then draw your finger through the jelly, if the jelly keeps its shape it it ready to go. If the gel does not set, process at a full boil for an additional 2 minutes, skim foam and test again.
  • Ladle hot liquid into sterilized jars leaving ¼ inch head space, wipe rims with a clean damp cloth, place lids and rims on jars and process in a water bath for 10 minutes
  • Allow jars to cool


For detailed information about canning safty visit the National Center for Home Food Preservation