Mayhaw-Kumquat Marmalade

The mayhaw is the tart red fruit from a type of edible hawthorne.  Uses for the fruit include jams, jellies, desserts and even wine.
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    • 1 cup kumquat mixture
    • 3 cups mayhaw juice
    • 4 1/2 cups sugar
    • 1/2 teaspoon butter
    • 1 box fruit pectin


Remove the rind from approximately 1 1/2 pounds of fresh kumquat, slice into thin slices and set aside. Add a small amount of water to the pulp and heat to approximately 180 degrees F for one minute while stirring and mashing the pulp. Let cool, strain and add the juice to the sliced rind.

Combine 1 cup of this mixture with the mayhaw juice, pectin and butter and bring to a rolling boil. Add the sugar and return to a rolling boil for 1 minute. Remove from the heat, skim off the foam and ladle into hot jars. Seal with lids and bands and process in boiling water bath for 5 minutes.
Recipes From - The Gourmet Food And Cooking Resource