This is a good marmalade for beginners, as it is not too fiddly. I find it easy to leave all the pips in (they contain pectin, which helps set the marmalade). Simply remove the pips with a slotted spoon, while the marmalade boils, or at the end. It is important to cook preserves over a high heat so they boil rapidly. Use the biggest hotplate you have. A wide, heavy-based pot is ideal.
5 cups water
2 tbsp lemon juice
5 cups sugar
1. Cut kumquats in quarters. Place in a large bowl with water, cover with cling film and stand in a cool place overnight.
2. Transfer mixture to a large saucepan and stir in lemon juice. Bring to boil, then reduce heat and simmer, covered, for 30 minutes until kumquats are soft.
3. Add sugar, stir over heat without boiling until sugar dissolves. Bring to boil over high heat, then continue to cook, uncovered, without stirring for about 20 minutes or until marmalade jells when tested.
4. To test if the marmalade is ready, place a teaspoon of it onto a cold saucer and place in freezer for 2 minutes. Remove from freezer and press your finger gently against the marmalade to see if it wrinkles and has formed a skin. If not, keep cooking the marmalade for another five minutes, then retest.
5. When ready, remove from heat and allow to settle for 10 minutes. Scoop out any pips at this stage and discard. Pour into hot, sterilised jars and seal.
Tip Wash jars and lids in hot soapy water to sterilise. Rinse. Place upside down on tray in warm oven for 20 minutes. Useful to keep in oven while making the marmalade.