| 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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