Try this Sherry Kumquat Marmalade recipe, or contribute your own.
Suggest a better descriptionWash 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
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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