| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
New, Imports |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Chopped ripe kumquats [1/4 kg or 250 g or approx 1/2 lb.] |
| 1 1/2 |
c |
Boiling water; [375mL] |
| 1 |
c |
Medium dry sherry; [250mL] |
| 3 |
c |
Sugar; [750mL] |
| 1 |
|
Pouch Certo liquid pectin |
INSTRUCTIONS
Wash and drain the kumquats. Halve each one and remove the seeds. Chop
coarsely by hand or in a food processor.
Place in a non-reactive pot, cover with the boiling water and simmer for 20
minutes. Remove from heat and set aside to cool.
Drain the cooled kumquats, RESERVING the juice.
Combine the kumquats, sherry, sugar and 1 cup (250mL) of reserved kumquat
juice in a pot.
Cook over medium heat until the sugar is dissolved.
Boil rapidly for 2 minutes. Remove from heat and stir in pectin. Skim off
foam if necessary.
Ladle into hot sterile jars and seal.
Yield : 5 half-pint (250mL) jars.
Recipe source : Christmas Book, Northwestern Utilities Limited, 10035 - 105
Street, Edmonton, Alberta, Canada T5J 2V6. These recipes have all been
tested by the Blue Flame Kitchen staff.
Formatted for MasterCook by Hallie du Preez.
Contributed to #kitmailbox by allium.
Recipe by: Northwestern Utilities, Edmonton, Alberta.
Posted to KitMailbox Digest by Buddy <buddy@connect.ab.ca> on Dec 13, 1997
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