Kumquat marmalade
Kumquat marmalade recipe in the canning category
Recipe ingredients:
- 3 quarts kumquats, 5 1/2 pounds
- 2 lemons, peeled
- 2 cusp water
- 3 1/4 cups plus 2 tablespoons granulated sugar
- 1, 3 ounces, package liquid pectin
Recipe method:
- Cut kumquats lengthwise and remove outer rind.
- Set rind aside.
- Combine kumquat pulp, peeled lemons and water in a large Dutch oven.
- Bring mixture to a boil, reduce heat and simmer, uncovered, 45 minutes.
- Thinly slice kumquat rinds.
- Place in a large Dutch oven and cover with water.
- Bring mixture to a boil.
- Boil, uncovered, 5 minutes.
- Drain well and set aside.
- Press kumquat pulp mixture through a sieve or food mill.
- Measure 4 1/2 cups of puree into Dutch oven.
- Add sugar and cooked kumquat rind.
- Bring to a full rolling boil.
- Boil 1 minute, stirring constantly.
- Remove from heat.
- Add pectin, stirring until well blended.
- Pour marmalade into hot sterilized jars, leaving 1/4 inch headspace.
- Wipe jar rims.
- Cover with metal lids.
- Screw on bands.
- Process marmalade in boiling water bath 10 minutes.
Tags: kumquat, marmalade, recipe, canning, recipes, cooking