Sugar-Free Kumquat Marmalade

This low-carb kumquat marmalade is deliciously sweet, tart and chunky with hints of vanilla, ginger and cardamom. And it's really easy to make! You won't need to use any thickeners — no chia seeds, gelatin or pectin needed!

What Are Kumquats?

Kumquat is a fruit with sweet, edible skin and tart, sour flesh. They are now in season and when used for marmalade, they have the perfect chunky texture with delicate flavor.

To add more flavor I used a combination of ginger, vanilla and cardamom which go really well together. I found most of these tips in the Flavour Thesaurus book which has been really helpful for my recipe development!

How to Make Low-Carb Marmalade

Making low-carb marmalade is easy! You'll only need kumquats, low-carb sweetener, water, spices and a pinch of salt — that's it.

You'll need to slice all the kumquats and remove the seeds. This may take some time as there will be plenty of seeds. Once you do this, you will add all of the remaining ingredients and let the kumquats sit to soak. Finally you'll cook it all on low-medium until soft and syrupy.

Thick Marmalade Without Sugar

In this recipe you will need Allulose — no substitutions! I'm using granulated Allulose although Allulose syrup can be used instead.

Ever since I discovered Allulose, I knew I needed to make marmalade. Allulose is the perfect low-carb sweetener that works and tastes just like sugar but with none of the blood sugar spikes and calories. Other low-carb sweetener options simply wouldn't create that perfect syrupy texture.

There are a few Allulose options available on Amazon. The brand I use and like is RxSugar. If you live in the US you can get RxSugar 20% off by using this link (affiliate link) or by using the code KETODIET20 at checkout.

How Long Can I Store Homemade Marmalade for?

You can store this low-carb marmalade in a sealed jar in the fridge for up to 2 weeks. To preserve for longer, freeze or use the water-bath canning method.

Recipe Tips and Substitutions

Kumquats can be replaced with thinly sliced citrus fruits such as organic oranges, or a combination of oranges and lemons or tangerines.

If you can't get Allulose and need to use an Erythritol-based sweetener instead, you will need to add some gelatin (powder or sheets) to make it thicker, just like I did in my Chunky Low-Carb Strawberry Jam recipe. In this recipe I used gelatin sheets to replace part of the sweetener which would otherwise make the jam too sweet.

Preparation time

Hands-on:      30 minutes
Overall:        2 hours

Nutritional values (per tbsp, 20 g/ 0.7 oz)

Total Carbs	2.7	grams
Fiber	1	grams
Net Carbs	1.7	grams

Protein	0.3	grams
Fat	0.1	grams
of which Saturated	0	grams

Energy	12	kcal

Magnesium	3	mg (1% RDA)
Potassium	28	mg (1% EMR)

Macronutrient ratio: Calories from carbs (75%), protein (12%), fat (13%)

Ingredients (makes about 620 g/ 1.4 lbs)

450 g kumquats, sliced and seeds removed (1 lb)
1 cup granulated Allulose (200 g/ 7.1 oz)
2 tsp grated fresh ginger
¹/₂ tsp vanilla bean powder or ¹/₂ tbsp sugar-free vanilla extract
¹/₄ tsp ground cardamom
1 cup water (240 ml/ 8 fl oz)
pinch of sea salt

Instructions

Wash the kumquats and slice them thinly. Remove any seeds, there will be plenty.
Place the sliced kumquats in a saucepan (pouring any juice from the chopping board). Add Allulose, ginger, vanilla, cardamom and salt. Pour in a cup of water. Allow the sliced kumquats to sit for 30 to 45 minutes.
Note: Do not use any substitutes for the allulose as the syrup won't thicken with alternatives. If you can't get Allulose, see recipe tips for modifications.
After 30 to 45 minutes, place on the stove and bring to a boil over medium-high heat.
Reduce the heat and simmer on medium-low for 25 minutes, or until softened and syrupy (jam-like consistency with chunks of kumquats).
Transfer the marmalade into a large glass jar (or more smaller jars) with a tight-fitting lid.
This marmalade will keep in the fridge for about 2 weeks. It can be frozen for longer storage or preserved using the water-bath canning method.