| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Jewish | 1 | servings | |
INGREDIENTS
| 1 | kg | Washed fruit |
| 1 | tb | Baking soda |
| 1 | kg | Sugar |
| 4 | c | Water |
INSTRUCTIONS
Kumquat is also called small chineese oranges in Israel (tapuzonim sini'im) Sprinkle baking powder on the fruits, then cover with boiling water. When cool, rinse a few times in cold water and drain Prick each fruit to prevent bursting. Cover with water and boil 15 min. until tender. drain again. In a big pot boil water and sugar about 10 minutes, add kumquats and continue cooking until fruit becomes clear and almost transparent. Leave in the pot overnight to plump. The next morning reboil the preserve and place in hot sterilized jars, seal In sepharadic style, preserves are presented in a small glass vase with very small forks. Glasses of water are placed around the dish. Posted to JEWISH-FOOD digest by Sheryl Donner <boxermom@iowacity.net> on Dec 12, 1998, converted by MM_Buster v2.0l.
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