| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dutch | Canning, Preserves, Etc., Jams & jell | 1 | Servings | |
INGREDIENTS
| 3 | qt | Kumquat; (about 5 1/2 pounds |
| 2 | Lemons; peeled | |
| 2 | c | Water |
| 3 1/4 | c | Sugar |
| 2 | tb | Sugar |
| 3 | oz | Liquid pectin |
INSTRUCTIONS
Cut kumquats lengthwise, and remove outer rind. Set rind aside. Combine kumquat pulp, peeled lemons, and 2 cups 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. Yield: 12 half pints. NOTES : "Though small in size, they're big on flavor. Kumquats, the smallest of citrus fruits, taste like a tart cross between an orange and a lemon. Kumquats are available in the grocery store during the winter months-December, January, and February." Submitted by Bruce M. Beard, Jr., Washington, North Carolina. Recipe by: Southern Living Annual Recipes, 1990 Posted to MC-Recipe Digest by NGavlak <NGavlak@aol.com> on Apr 26, 1998
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