Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 1 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
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
Preparation
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, theyre 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 on Apr 26, 1998
