It's that time of year. Started yesterday, making the various Citrus marmalades. First I'll do the Kumquat. Looks like three batches this time. Each should yield 4 pints. There is a very short window to do the Kumquat. They are at their peak right now.
Next, I'll do Meyer Lemon Marmalade. If you have not tried this, it's a real treat. Different than Orange. I have enough lemons left on the tree to do two batches, maybe more.
Last, I'll do Orange Marmalade. This is the most forgiving, time wise, and I can do them at my leisure.

well, it tastes great, and making marmalade is a great way to use up Citrus that would other wise just go to waste.
This first batch of Kumquat marmalade got a big shot of dark Rum this time.

correct. Preserves, jams, jellies, but not marmalade.

With the Citrus marmalades, you don't need any Sure Jell or pectin. Citrus seeds and pith have abundant pectin, and it's easily extracted by boiling the seeds.
I take the seeds, pith, pulp from the processing, and cook it in a separate little pan. Strain all that after about 20 min of simmering, and add back to the large pan you are cooking the peel slices in.

Learn something every day! I had always thought that marmalade was a refreshing drink made out of Marms.

Now you have me wondering about chocolate moose?!?

Sam what exactly is a kumquat? Miniature orange?

Kumquat Marmalade

3 pounds Kumquats.
5 1/2 cups water
6 cups sugar (2.6 pounds)
1/4 cup Dark Rum, or Bourbon (Optional)

Wash the Kumquats. Working with 12 at a time, cut the ends. Reserve.
Using a small sharp knife, core the Kumquats. Use your finger to push out the pulp and seeds. Reserve those also.
flatten the Kumquat on the cutting board, and with a very sharp knife, slice into rings. These should be fairly thin.

Place the reserved seeds and pulp, and cut ends, in a small saucepan. Add one cup of water. Bring to a boil, and then simmer for 20 min. Place this mixture in a sieve, over a bowl, and press gently to extract the liquid. Reserve this, and discard the solids. About 1 1/2 cups.

Ready your canning jars. Place them in a water bath, and bring to a boil. Reduce heat to 190F, and simmer until needed.

In a 5 Quart non reactive pan, place the sliced Kumquats and 5 1/2 cups of water. Bring to a rapid boil, then reduce to simmer, and cook for an hour, until the Kumquat slices are soft.
Measure the cooked Kumquats. For each cup, add 3/4 cup sugar. Stir well until the sugar is dissolved. Add back in, the reserved liquid. (This contains the pectin you need)
Bring to a second boil, and continue to boil the mixture until the temperature reaches 220F.
Stir the mixture occasionally.
Once you reach 218F, start checking the mixture to see if it has reached the jell stage, by pouring a spoon of liquid back into the pan, and watching how the last drops form. When the mixture is ready, a sheet of liquid will slough off the spoon. First one drop, then two drops will form, then the sheeting. You can also use the frozen plate test method. Place a small amount of the liquid on a frozen plate. Place back in the freezer for 60 seconds. Drag your finger tip across the surface, and when ready, you will drag a jelled bit across the surface.
Optional: At this point, add in the Rum or Bourbon, stir well.

When ready, fill your jars. Make sure there are no air bubbles along the inside of the jar. Place lid on the jar, then finger tighten the ring. Place jars back in the water bath, and process for 5 to 10 minutes.
Remove the jars, and cool on a wire rack. Do not tighten the lids for 12 hours. The caps will 'pop', as they seal.

Yield: about 96 ounces

Sam what exactly is a kumquat?

Sam what exactly is a kumquat? Miniature orange?

Meyer Lemon Marmalade

5 or 6 Meyer lemons (about 4 pounds)
water
6 cups sugar

Working with one Lemon at a time, cut into quarters, lengthwise. Make a lengthwise cut on either side of the wedge, into the center. This will remove the center.
Reserve the cut pieces and the seeds. Cut the tips off either end, and reserve those as well.

Turn the wedges flesh side down on a cutting board, and using a very sharp knife, cut into thin slices.
Yield should be about 6 cups of sliced lemon.
Ratio of ingredients is 1:1:1, so for 6 cups slices, you will need 6 cups water and 6 cups sugar.

Place the slices in a large, non reactive pan, along with the correct amount of water, and let soak overnight.

At this point, place the reserved seeds and other left over Lemon pieces in a medium non reactive pan. Add a cup of water, and bring to a boil. Simmer for 30 minutes or so, then remove from the heat, and strain. Reserve this liquid. It contains the natural pectin you will need to finish making the Marmalade.

Process your canning jars, making sure you allow enough time to bring the water bath to boiling.

Bring the Lemon slices and water to a boil, and reduce to active simmer. At this point, add in the correct amount of sugar. Stir as you add the sugar, to make sure it is well dissolved. Add in the reserved strained liquid. Let this cook for about 30 minutes. The slices should be tender, but not over soft.

Use a candy thermometer, to check temperature. Jell stage should be around 220F. Use the plate method, or the pour method to determine when you reach jell stage.

When ready, remove from the heat and fill your canning jars. Follow correct guidelines for amount, elimination of bubbles in the jars, and sealing.

Yield will be around 10 8 ounce jars.