Recipe for Kumquat Marmalade from the Preserving section.
Kumquat Marmalade3 quarts kumquats (5 1/2 pounds)
2 lemons, peeled
2 cusp water
3 1/4 cups plus 2 tablespoons granulated sugar
1 (3 ounce) package liquid pectin 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 pur?e 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. Makes 12 half pints.
We hope you enjoy your freshly made Kumquat Marmalade. This recipe came from Preserving's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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