I love my own home made cumquat jam. It's marmalade. A bit slow to make as each tiny fruit needs halved and de-seeded. To make sure it jells, keep small half a cup of seeds, pour over boiling water and cover with a saucer, let stand. During cooking process, strain off the water covering pips, add to jam. Never overcook as jam needs to remain an appealing mid to light orange colour. I add less sugar than recipe asks as I like tart marmalade.
Cannot be beaten.
