Directions:Finely chop the kumquats and oranges, combine them, and measure them into a large pot. Add 3 cups of water for each cup of fruit. Let the fruit soak overnight in a cool place. Bring the mixture to a boil, then reduce heat and simmer until the orange rinds are tender. Remove from heat and measure the fruit. Add one cup of sugar to the pot for every cup of fruit mixture. Mix in the lemon juice. Bring the fruit and sugar mixture to a boil and leave it boiling, stirring occasionally, until it is about 220° F when checked with a kitchen thermometer. Remove from heat, and skim any foam off of the surface. Transfer the marmalade to sterile jars, leaving 1/2 inch headspace, and seal in a hot water bath. Simply place a wire rack in a deep pot, bring water to a boil, and boil the jars for ten minutes. Carefully remove the jars and set on a towel, allowing them to cool overnight. Check the lids to see if they sealed before storing in a cool place. Refrigerate after opening.
Keyword kumquat jam, old fashioned kumquat marmalade