Wash and slice fruit finely and remove seeds. Place in
a large saucepan, cover with water and soak overnight
(or for around 8 hours). Put the seeds in a separate
container (such as a cup) and soak in a small amount
of boiling water. Leave overnight. Next day strain the
liquid from the seeds. Discard the seeds and add the
water to the kumquats. Cook gently on a low heat until
the fruit is tender and the liquid is reduced by half. Add
the sugar and lemon juice. When all the sugar has
dissolved, turn up the heat and boil rapidly until the
mixture jells (around 30-45 minutes).
Note: stir often, or the marmalade will burn! To test if
the marmalade is jelling, spoon a little onto a cold
saucer. If a skin forms, and it glazes on the surface
and wrinkles when touched, it is ready. If it is still
runny, boil for a little longer and test again. Pour into
hot sterilized jars and seal. If you have a bumper crop
of kumquats, double the quantiites.
*Granny Byer had kumquat bushes on each side of the
garage in Houston and made marmalade every year.