Cumquat ginger marmalade

Why should oranges have all marmalade fun? Mix up your toast toppings with this cumquat version instead. It uses ginger to add a hint of spice and aroma to the sweetness.

  • 1 hr cooking
  • Makes 7
  • Print
Cumquat ginger marmalade


  • 1 kilogram cumquats
  • 1 3/4 litre (7 cups) water
  • 1 3/4 kilogram (7 cups) sugar
  • 1 tablespoon grated fresh ginger


  • 1
    Slice cumquats thinly. Collect seeds, place in small bowl with 1 cup of the water, stand overnight. In a large bowl, combine cumquats with remaining water, cover, stand overnight. Next day, strain seeds, reserve liquid (this now contains pectin, which contributes to the setting of the jam); discard seeds.
  • 2
    Place cumquat mixture into large saucepan or boiler with reserved liquid. Bring to the boil, reduce heat, simmer, covered, 30 minutes or until cumquats are tender. Add sugar, stir constantly over heat, without boiling, until sugar is dissolved (mixture should not be more than 5cm deep).
  • 3
    Bring to the boil, boil rapidly about 15 minutes without stirring or until a teaspoon of mixture will gel when tested on a cold saucer. Remove pan from heat while testing. Stir in ginger, stand 10 minutes before pouring into hot, sterilised jars. Seal when cold.

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