I have some information that might be of interest, but no definite answer. I found a recipe that might be close to what you are looking for. It used gelatin and low-methoxy pectin solution. (I think that is what the Pomona's is.) I think it is too complicated to type all the instructions so I will list the rest of the ingedients except the pectin and you can decide. Christmastime Marmalade 1 medium grapefruit, seeded, with juice 1 whole orange, seeded with juice 3 oranges, pulp only, seeded, with juice 1 tangerine, seeded with juice 1/2 lemon, seeded with juice 1 1/2 cups concentrated apple juice 1/2 cup white grape juice 3 tablespoons lemon juice The pomona's pectin recipe has these ingredients. 1/2 grapefruit 4 oranges 1 lemon to make 6 C cooked fruit juice of 1 lemon 1-3 cups sugar or 1 1/2 cups honey 3 teaspoons pectin powder 3 teaspoons calcium water You could compare with thess with the sure-jell no-sugar marmalade recipe. I realize that this recipe uses sugar but since it doesn't require sugar you could probably swap. If I used juice, I think I wouldn't use the water. 5-1/2 cups prepared fruit (buy 8 medium oranges and 2 medium lemons) 2-1/2 cups water 1/8 tsp. baking soda 4 cups sugar, measured into separate bowl, divided 1 box SURE.JELL For Less or No Sugar Needed Recipes Premium Fruit Pectin 1/2 tsp. butter or margarine BRING boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling jars. REMOVE colored part of peel from oranges and lemons using vegetable peeler. Finely chop or grind removed peel into thin slivers; set aside. Peel and discard remaining white part of peel from fruit. Chop fruit pulp, reserving any juice; set aside. PLACE fruit peels, water and baking soda in large saucepan. Bring to boil on high heat. Reduce heat to medium-low; cover and simmer 20 min., stirring occasionally. Add reserved fruit and juice; cover and simmer an additional 10 min. Measure exactly 5-1/2 cups prepared fruit into 6- or 8-qt. saucepot. MIX 1/4 cup of the sugar and pectin in small bowl. Add to fruit in saucepot; mix well. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in remaining 3-3/4 cups sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon. LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.) Here is a link that might be useful: http://www.pomonapectin.com/

As a citrus grower in Florida , I easily forget that others do not have the luxury of walking out to their grove to grab a lemon or other citrus whenever needed . Last year , I made marmalade with Kumquats and Calamondins . Fantastic ! I have also made it with oranges , grapefruit , lemons and limes in any combination . Different fruit combos give different tastes . Gardengrl makes it with Key Limes - truly amazing !!! I find marmalade tricky to make . Sometimes it is perfect and other times it is more like syrup . Either way - it is all good . Not a drop is wasted . You can purchase fresh , organic Florida citrus from many growers who live near me . Our season runs November to April - it varies depending on the weather . Of course , we prefer that you look for Florida citrus to purchase - IF possible ! I added a link to one of my neighbors who ships starting December. At least he did last year . If you search the site - Florida Agriculture - there may be others who ship sooner . And no - I personally do not ship or sell to the public . Here is a link that might be useful: Hickory Tree Grove

Here's a helpful link for newbies on processing jams and jellies. Note it does mention half-pint or pint jars. Like others, I don't can in pints because jams and jellies don't get consumed that quickly. I also can get bored with a jam and like smaller jars so I can have more than one kind open. Depending upon who you're gifting the jam to, 8 oz. may be more than adequate, or a selection of 8 oz. jars. My personal preference is the 12 oz. Those make a very pretty presentation for gifting. I agree that the suggestion of providing a barbecue sauce or baste is a great one. Alternatively you could give a jar of jam and dry mix in a jar for muffins as Ken suggested or for a jam cake. Jam can also be swirled into a frosting. Cream cheese might be especially good because there's the contrast of the tangy and sweet. For those who imbibe, a compatible liqueur could always be added instead of water to thin then the sauce could be gently warmed and served over ice cream or pound cake. Oh, and there's rugelach or other filled cookies. Actually, a stiffer jam can work quite well for those. Carol Here is a link that might be useful: Processing Jams and Jellies

CHOCLATE KUMQUAT SPRING ROLLS Make sure you use thin spring roll wrappers, which can be found in Asian markets, not egg roll wrappers. Makes 3 dozen spring rolls, about 10 servings Ingredients 5 whole kumquats, cut into 1/4-inch slices and seeded, juices reserved 1/2 cup plus 1 tablespoon heavy whipping cream 1/8 teaspoon salt 8 1/4 ounces bittersweet chocolate, finely chopped 1 large egg yolk 1 tablespoon Grand Marnier 1 tablespoon unsalted butter, softened Thirty-six 5-inch square spring roll wrappers 1 large egg, lightly beaten Canola, vegetable, or other neutral oil for deep-frying Directions Put the kumquat slices and their juices into a small saucepan, add the cream and salt, and warm over medium heat just until bubbles form around the edges of the pan. Remove from the heat. Put the chocolate into the bowl of a food processor and pour the hot kumquat cream over it. Let sit for 2 minutes, then process until the mixture becomes smooth and shiny. Add the egg yolk, Grand Marnier, and butter and process to combine. Line an 8 1/2 x 4 1/2-inch loaf pan with plastic wrap. Pour the chocolate mixture into the pan and transfer to the freezer. Freeze, uncovered, until completely hard. Unmold the chocolate bar and peel off the plastic wrap. Cut the bar lengthwise in half, then cut each half crosswise into 1/2-inch slices. You should have 36 chocolate bars. Lightly brush the entire surface of a spring roll wrapper with a bit of the beaten egg. Turn the wrapper so that you see a diamond, and lay a chocolate bar across the end closest to you so that the ends of the bar meet the edges of the wrapper to form a triangle. Take the corner of the wrapper closest to you and wrap it around the chocolate, then roll the chocolate away from you one full rotation. Tightly fold the sides in toward the center, then continue to roll up to the end of the wrapper, making sure the end is tightly sealed. Set on a baking sheet. Repeat with the remaining wrappers and chocolate. Freeze the spring rolls for at least 10 minutes or up to 2 days; take them out only when you are ready to fry them. Fill a saucepan with oil to a depth of 2 inches and heat to 350F. When the oil is ready (a tiny pinch of flour will sizzle), add a few spring rolls, taking care to not crowd the pan, and cook, turning occasionally and adjusting the heat as necessary to maintain 350°F, until golden brown, about 4 minutes. Drain on paper towels and cook the remaining rolls. Serve warm. --------------------------- CHAMPAGNE KUMQUAT-TANGELO MARMALADE Makes about 12-24 servings Ingredients: 1/2 pound kumquats 1 whole tangelo or tangerine** 1 bottle champagne 3/4 cup sugar 1/2 cup water Directions Chop kumquats coarsely and remove seeds. Thinly slice tangelo/tangerine and remove any seeds. Bring to boil all ingredients. Reduce heat. On low heat for a light bubbling simmer, reduce to thick syrup stage  about 2 hours ** Substitutes: Tangerine (Mandarin/Satsuma, Citrangequat, Taiwaniquat, Citrange, Orangequat ------------------------------------- PAN-SEARED SCALLOPS WITH KUMQUATS Serves 2-3 Ingredients 1/2 cup orange juice or tangerine juice 1/2 cup seeded, thinly sliced kumquats 1 clove shallot, thinly sliced 1 tsp fresh lime juice 1/2 fresh green jalapeno, seeded, finely diced 1 tsp honey 6-8 whole sea scallops 1 Tbs butter 2 tsp olive oil cooked basmati or jasmine rice 1-2 tsp fresh cilantro, finely chopped 1 Tbs pistachios, chopped Directions Combine juice, kumquats, shallot, lime juice, jalapeno, and honey in a small saucepan; bring to a boil. Reduce heat and simmer 3 minutes or until slightly thickened. Pat scallops completely dry with a paper towel before cooking to produce less splatter and to sear more effectively. Heat a non-stick skillet over medium-high heat, add butter and olive oil. Once melted and bubbly, add the scallops; cook for 2-3 minutes per side or until golden and browned and just opaque in the center. Arrange rice on plates; add 3-4 scallops, and top with kumquat sauce. Sprinkle with chopped cilantro and pistachios. ------------------------- MARMALADE GLAZED BABY CARROTS Serves 4 to 6 as a side dish. Ingredients: 2 pounds fresh baby carrots 1/2 cup marmalade (Champagne Kumquat-Tangelo Marmalade!!) 1 Tbs water 2 Tbs brown sugar 1 Tbs butter 1/2 tsp cinnamon 1/4 teaspoon nutmeg 1 Tbs cornstarch 2 Tbs water salt and pepper to taste Directions Combine all ingredients in a crock pot and cook on low for 7 to 9 hours, until carrots are tender. About 15 minutes before serving, make a paste of the cornstarch and cold water; stir into carrots. Taste and adjust seasonings. ---------------------- "PRESERVED" KUMQUATS Makes about 2 cups Ingredients 1 pound kumquats 2 cups sugar 1 cup boiling water Directions Use a knife to cut a slit at both ends of the kumquat, or stab the kumquat several times with a (sterilized) needle. In a medium saucepan, add the sugar to the boiling water at medium-high heat, stirring. Turn the heat down to low, cover and simmer for 10 - 15 minutes, until the sugar has dissolved. Add the fruit. Simmer, uncovered, for about 30 minutes, until the kumquat is tender (Adjust the heat up or down as needed to keep at a simmer; the total cooking time should be about 45 minutes). Place the kumquats in sealed jars and refrigerate. Joe