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1. Wash kumquats and orange, and then thinly slice the orange. Be sure to remove any seeds, but do not remove the skins.
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2. Measure the fruit and any juice, as well as the lemon juice, and place in a large ceramic bowl. For every 1 cup of the fruit mixture, add 2 cups of water into the bowl. The amount of water listed above is only an approximate measure and will vary according to the amount of fruit mixture measured.
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3. Cover the bowl of fruit mixture and let it sit for at least 4 hours or overnight. Do not drain this mixture.
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4. Wash and sterilize about 8 pint-sized canning jars, rings and lids. You may not need this many, but err on the safe side.
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5. Measure the fruit mixture into a non-reactive pot and add 3/4 cup of sugar for each 1 cup of fruit. The total amount of sugar listed above is an approximate measure and will vary according to the amount of fruit mixture.
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6. Bring all of the ingredients to boil, being careful not to let the foaming mixture boil over. Stir frequently until the mixture reaches 220 F on a candy thermometer. At this point the mixture should coat the back of a spoon and start to jell somewhat when the spoon is chilled.
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7. Fill the sterilized pint jars with the fruit mixture, leaving about 1/2 inch of head space. Screw on the canning lids.
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8. Process the jars according to standard safe canning practices for marmalade. I processed mine in a boiling water bath (water must cover the tops of the jars) for 5 minutes.
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9. Remove the jars from the water bath and set them on the counter to let them cool. You should hear a popping sound as the jars seal and the top of the lid will be firm and flat to the touch.
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10. Remove the jar rings when cool. You can decorate your handiwork with ribbons and labels, etc.
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Opened jars must be refrigerated and are good for several months. The sealed jars have a 1-2 year shelf life.
