Boil the kumquats for ten minutes and strain the water.

Let them cool and repeat the process three more times so that they lose their bitternes completely.

Cut them in half and remove the seeds.

Blend half the kumquats in a blender to a pulp and cut the rest into fine pieces with a knife.

Place the water and the sugar in a pot and boil for ten minutes then add all the kumquats, the cinnamon sticks and the lemon, quartered.

Boil until the marmalade sets.

When it cools, remove the pieces of lemon and the cinnamon and store in sterile jars.