This is for tangerine jelly, but since they are almost identical in ph or acid leve as kumquats, I don't see why this will not work the same. Of couse, I would just use the measurement amounts instead of the weight.

TANGERINE JELLY

1/2 C. thinly sliced tangerine peel (about 3 medium)
6 C. finely chopped tangerine pulp (about 3 1/2 pounds)
1 C. finely chopped lemon pulp (about 2 medium)
1 C. water
1 pkg. dry fruit pectin
5 C. granulated sugar

Prepare home canning jars and lids according to manufacturer's instructions. Jars should be covered with water and boiled 10 minutes to sterilize.

To prepare juice: Combine tangerine peel, tangerine pulp, lemon pulp and water in a large saucepot. Simmer 10 minutes, covered, stirring occasionally. Strain juice through a damp jelly bag or several layers of cheesecloth. Measure 4 cups juice.

To make jelly: Combine juice and pectin in a large saucepot. Bring to a boil over high heat. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.

Ladle hot jelly into hot, sterilized jars, leaving 1/4-inch headspace. Wipe jar rim clean. Screw band down evenly and firmly just until a point of resistance is met - fingertip tight. Process 10 minutes in a boiling-water canner. Yields about five 8-ounce jars.