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