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+ servings

Vanilla Brandy Kumquat Marmalade

This cheery kumquat marmalade is full of bright orange rounds of thin sliced citrus, specks of vanilla bean, and a splash of apple brandy.
Course Preserve
Cuisine American
Keyword citrus, kumquat, marmalade, vanilla
Prep Time 15 minutes
Cook Time 30 minutes
Macerating Time 1 hour
Servings 4 Half-Pint Jars


  • Cheesecloth
  • 4 half-pint jars


  • 1 ½ pounds kumquats
  • 2 cups sugar
  • ¼ cup brandy
  • 1 vanilla bean
  • 2 cups water


  • Sterilize the jars and lids as per proper procedure.
  • Wash the kumquats thoroughly. Slice the fruit into thin rounds, removing the stems and seeds as you go. The seeds are full of pectin – bundle them together in cheese cloth and set aside.
  • Mix together the sliced fruit, sugar, and water in a large bowl and tuck the bundle of seeds in among the mixture. Slice the vanilla bean open, exposing the seeds, and tuck this into the mixture as well.
  • Cover the bowl with plastic wrap and let it sit at room temperature for 2 hours, or chilled in the refrigerator overnight.
  • Once the fruit mixture has properly macerated and the juices have thickened, transfer the contents to a non-reactive jam pot or wide skillet (if chilled, allow the mixture to come back to room temperature). Bring the mixture to a hard boil, stirring often to keep the fruit from burning the bottom of the pan. The marmalade will need to boil for 20-30 minutes, until properly gelled at about 220 degrees F.
  • Remove the pan from heat and discard the seed bundle and the vanilla bean shell (the little black seeds will have distributed throughout the marmalade). Stir in the brandy.
  • Funnel the marmalade into the prepared jars, leaving ½ inch headspace. Stir to remove any air bubbles, wipe the rims clean with a damp cloth, and apply the lids and rings to finger-tip tightness.
  • Process the jars in a boiling water bath for 10 minutes, and then let the jars sit overnight to seal. If any don’t seal properly, store in the fridge and eat first.
  • Due to the high acidity, marmalade has a much longer shelf life when processed properly than other kinds of jams.