I just got my commercial pectin today:

http://cgi.ebay.com/ws/eBayISAPI.dll?ViewItem&item=400167041060&ssPageName=STRK:MEWNX:IT#ht_751wt_905

Wow, it worked great and costs only $6 a pound instead of $49 a pound for Pomona pectin. Both required the same amount.

Changshou Kumquat Marmalade:

Kumquats, 3 lemons, and 2 cups of water simmered until the peel is tender, enough to make 6 cups

6 cups of prepared fruit
10 cups of sugar
3 tablespoons of pectin.

Mix pectin with sugar. Bring prepared fruit to a boil and add the sugar. Bring to a boil again and fill 6 pint jars.

Now what to do with the remaining fruit on the tree, at least 10 gallons or more? I've already made 30 pints of marmalade! I'll topwork the treet next spring to something else but leave a few branches of kumquat.

how long will pectin store? seems like you will have years worth of pectin. do you have a good bucket or something for storage?

I've made marmelade including 30+ varieties of citrus. You don't need to buy commercial pectin! You know what most commercial pectin is made from? Citrus!
The pectin is predominantly in the pith.

So you can do like I do and make your marmelade a little chunkier and just slice up the whole lemons and include that in your mix or for smoother marmelade (which I don't bother with) you can collect a bunch of pith in a cheesecloth bag add it while you are cooking it and then remove the bag at the end of cooking.

Marmelade is super easy, fun and yummy.

What do you mean by the word "pith"? Do you mean the peel (rind)? - Millet (767-)

"Pith" is used for the white part of the rind.

Using the above recipe I just finished 24 pints of chanqshou kumquat marmalade and 24 pints of mixed marmalade(chanqshou, indio mandarinquat, limequat, sunquat, page mandarin). I used the Pomona pectin and it came out great.