If you have a bumper crop of cumquats, double the quantities. Wash and slice fruit finely and remove seeds.
Next day strain the liquid from the seeds.
Discard the seeds and add the water to the cumquats. Cook gently on a low heat until the fruit is tender and the liquid is reduced by half. 4. Add the sugar and lemon juice. To test if the marmalade is jelling, spoon a little onto a cold saucer. If a skin forms, and it glazes on the surface and wrinkles when touched, it is ready.