Canning and Preserving Recipes

Kumquat Marmalade

3 quarts kumquats (5 1/2 pounds)
2 lemons, peeled
2 cups water
3 1/4 cups plus 2 tablespoons granulated sugar
1 (3 ounce) package liquid pectin

Cut kumquats lengthwise, and remove outer rind. Set rind aside. Combine kumquat pulp, peeled lemons and 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.

Makes 12 half pints.