Kumquat Pink Grapefruit Marmalade

by Eddy Van Damme on January 14, 2013


Marmalades with fresh tasting and refined flavor notes can be very delicious on scones, toast, fillings for certain cakes etc. Combining varieties of citrus into marmalade can create most delectable results and I suggest being adventurous in creating your own. For this particular recipe I use in my opinion, two of some of the most underused fruits in the baking lab: kumquats and Pink Grapefruit. A delightful combination that I particularly like to use with chocolate desserts.

Citrus contains an abundance of pectin which can make the preparation of marmalades quick and efficient and leads to “fresh” (not cooked) flavors. For some citrus marmalades or gelée with low amounts of peel (therefore low amounts of pectin) I will bundle the seeds in a cheesecloth pouch and cook along with the mixture. Seeds of citrus contain pectin as well which will be released during cooking. In general I prefer to use organic fruits when I will use the peel or zest since they are treated with chemicals.


Kumquat Pink Grapefruit Marmalade


13.5 oz Kumquats 400 g
1 oz Pink Grapefruit zest 30 g
13.5 oz Grapefruit-meat only 400 g
1 lb 8 oz Extra fine granulated sugar 700 g



  1. Slice kumquats in thin slices and place in a nonreactive saucepan. Add grapefruit zest and grapefruit meats cut in small pieces. Add sugar and combine.
  2. Allow sugar to melt to make stirring over heat easier. Bring to a boil while stirring and simmer on low for approximately 20 minutes or until properly thickened. Cooking on high heat will prevent sugar from penetrating the peel of kumquat and may create crystallization.
  3. If cooked to soft and slightly runny stage (ideal for filling cakes) keep marmalade frozen to prevent spoilage.




7 comments on “Kumquat Pink Grapefruit Marmalade

  1. Priscilla on said:

    Just love this Eddy. Have you ever canned it or is it too low in sugar?

  2. Eddy Van Damme on said:

    Thank you Priscilla, I use the marmalade mainly for cake fillings/brownies etc and therefore I do not cook it to a canned consistency stage.

  3. Peter Tham on said:

    I love orange marmalade, definitely will give this a try. Thanks for the recipe Chef!

  4. Andrea fields on said:

    Would this marmalde be great on a biscuit? Or how would you eat this?

  5. Katerina Kyriazis on said:

    This looks good but I think that the combination of Kumquat and Pink Grapefruit would be too sour for my taste, I would try Kumquat and Mango.

  6. cynthia smith on said:

    could you do thuis with oranges as well

  7. Thank you for this incredible recipe. Every year around this time I always buy a large bag of TX ruby red grapefruit. I just made some ruby red grapefruit marmalade with sweet lemons. I processed half the fruit in a blender and added a pinch of salt. Growing up, I ate grapefruit with salt. The marmalade turned out a beautiful reddish-orange with a strong contrast between sweet and acid.

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