INGREDIENTS

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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