Kumquat Marmalade with Rosewater

Kumquat Marmalade with Rosewater

Golden sweetness…

I remember first discovering kumquat made into a peculiar, although interesting candied version…

Oh, and that traditional Greek liqueur I could never imagine what on earth could taste like…

Kumquats make a great snack, eaten fresh, sweet, juicy rind and a slightly sour centre, and their vitamin C consistency is quite high…

For this marmalade or spoon sweet “Glyko you koutaliou” in Greek, depending what you choose to make, removing the pits is actually the boring part.
Then everything falls simply into place…
You can finely slice the fruit to create your marmalade, or you can slice them in half, making a delicious spoon sweet.
Delicious as a topping on vanilla ice cream or Greek yogurt… adding some almonds too!

Kumquat Marmalade with Rosewater

Playing with flavour notes, adding rose blossom water, adds a subtle floral dimension that carries an eastern aroma…
Orange blossom would work quite in the same manner, however, you can’t beat the fascinating duet played between rose water and cinnamon!

Kumquat Marmalade with Rosewater

Kumquat Marmalade with Rosewater

Kumquat Marmalade with Rosewater


500-600 g Fresh Kumquats

500 g granulated sugar

500 ml water

1 cinnamon stick, (optional)

2 tablespoons rosewater, or orange blossom


1. Prick the kumquats in a few places with a toothpick. Bring a pot of water to the boil and then add the whole kumquats and simmer for 15 minutes drain and allow to cool.

2. Slice in half each kumquat with a sharp pairing knife and remove out the pip. If you want it fine for the marmalade option, finely slice each kumquat otherwise leave it chunky for the spoon sweet.

3. Dissolve the sugar and water in a pot and bring this to the boil. Add the chopped up fruit with the cinnamon stick and boil vigorously for a few minutes and then turn it down to a slow boil (lid off) and simmer for 45 minutes.

4. By this time the marmalade has a thick syrupy consistency, remove from heat and add the rosewater

5. Pour into sterilized jars* and seal. Or store in airtight container in the refrigerator for a couple of weeks.

*(Note: See page 46 of Sandra Loves, “The Sterilizing of Jars and the Preserving Process” for how to sterilize jars.)