Make Kumquat jelly without added pectin and boil to 217-218 degrees instead of 220. That will bring it to the syrup point rather than jelling.

Carol

Here is a link that might be useful: University of Florida Taste of the Tropics

thanks for the tip, Carol! I'll let you know how it goes!

Indeed, thank you for the kumquat tip. There are kumquats in the freezer that need to be used up!

My mother's family used to call the jellies they made that never jelled "jilly", as a joke. So I guess this makes jilly on purpose...