For this step you'll need:  

• 3 lbs (1.36kg) Kumquats

Kumquats grow like weeds here in Southern California and I acquired about 3lbs from an awesome neighbor.

For this step you'll need:  

• 3 lbs (1.36kg) Kumquats
• Water

Always wash your fruit before you start cooking. Since we will be eating the kumquat skins as well, they need to be thoroughly rinsed.

For this step you'll need:

• Knife
• Small Bowls

Chop your kumquats in halves. Have another bowl ready for the seeds. Once the kumquats are cut in half, squeeze them and the seeds will pop right out into the bowl. Do not worry about getting every single seed. You can do the remaining seed cleanup during the cooking phase.

For this step you'll need:

• Small And Medium Bowls

You will now have one bowl of kumquat halves and one bowl of kumquat seeds. If you want, you can dry out the seeds and attempt to plant them to grow your very own kumquat tree! If not, simply toss them into the composter.

For this step you'll need:

• Food Processor (optional)

If you want to save your hands, let's bust out our food processors. I use the Hamilton Beach Series. I pulse the kumquats a couple of times until they are somewhat chopped. More ambitious bakers, continue chopping the kumquats by hand into neat strips for presentation effect but "Ain't nobody got time for that" and I let my Hamilton do the heavy lifting. :-)

For this step you'll need:

• Spatula
• Chopped Kumquats
• 4 qt Pot
• 1 Large Lemon
• Zester
• Lemon Extract (optional)

Add your "finely" chopped kumquats to a large sauce pan. Fill with water until the kumquats are almost covered. Then, zest a large lemon into a small bowl. (It will produce about 2 tbsp of zest.) Add this to the kumquat mix. For those that like an even extra sour kick, you can also add a tsp of lemon extract into your marmalade. Turn the heat on high.

For this step you'll need:

• Your Favorite Podcast
• A Comfy Chair

When your marmalade starts bubbling, you will see a light froth on the top. This is a signal to turn your heat down to medium low. At this step, you will need to grab a chair or a barstool because this next step is about 2 hours long! It is important to continually stir your mixture every couple minutes so the mixture doesn't stick to your pan or big bubbles don't build up and burst sauce all over the place. (I recommend long sleeves and glasses to protect yourself from marmalade bubble bursts.) This is a great time to listen to your favorite podcast. :-)

For this step you'll need:

• Spatula
• A Good Eye :-)

During the long cooking phase, any left over seeds will rise to the top of the mix. Remove with your spatula. Do not use your hands! The marmalade is super hot.

For this step you'll need:

• 2 cups (420g) White Sugar

After about 1 1/2 hours of cooking and mixing, your marmalade will be much thicker.  This is where you add your sugar. Adding the right amount of sugar is up to your individual taste preferences. I personally love to taste the fruit so I tend to use less sugar than most jammers who tend to use double the amount I use! For this recipe, I used 2 cups.

For this step you'll need:

• Your Spatula :-)

After adding sugar, your marmalade will turn a dark amber orange and will thin out a little. Just keep cooking and stirring your marmalade for another 30 mins or so. You are on the home stretch!

For this step you'll need:

• Small Cold Plate

Place a clean plate in the freezer and wait for 10 mins. Then, take out your clean plate and put a little bit of marmalade on the plate. Wait about a minute and then run your finger through the middle of the marmalade. If it doesn't run back together quickly, your marmalade is done!

For this step you'll need:

• Ladle
• Canning Jars
• Canning Equipment

Using the hot water bath method, we will can our kumquat marmalade. After you have sterilized your jars, place your jar funnel into the top of each jar and scoop your jam into them. Fill up your glass jar to the bottom of the neck. You want to leave a little bit of space at the top.

For this step you'll need:

• Oven Mitts
• Clean Towel

Making marmalade is very messy. Before sealing your jars, make sure to wipe off the top of the jars so a proper seal can be formed. The marmalade is still hot so be careful. An oven mitt or towel is your best friend.

For this step you'll need:

• Canning Rings And Lids

After the jars are cleaned, place the lids on them and screw the rings onto the jars tightly. I recommend wearing an oven mitt to hold the jars while securing the rings.

For this step you'll need:

• Oven Mitts
• Canning Tongs
• Large Stainless Steel Canning Pot (20qt)

After your jars have been sealed, we will perform steps 9 and 10 of the hot water bath method. Grab your oven mitt and tongs and place your jars back into the hot water. Remember to place your jars side by side in the pot and DO NOT stack them. AND, all jars need to be completely covered by water because if your jars are exposed to the air while the water is boiling, they could explode. So be sure that your cans are completely covered by the water. A good couple inches (5 cm+)  is enough.

Cover your pot, turn the heat on high and let your jars sit in the boiling water for another 15 mins.

For this step you'll need:

• Your Appetite :-)

After you sealed your jars, you will start to hear these clicks in your kitchen over the next hour or so. That sound is the top of the cans being sucked down from the hot jam and glass jar cooling. You can double check that the lids have sealed by pressing the middle of the lid down. If it doesn't pop up, it is sealed. If it does pop up, don't worry, just eat that one first. :-) It will last about 2-3 weeks in the fridge. The others should last 2-3 months in the fridge. Hope you like it! :-)