Kumquat Marmalade

Instructions

1. 1

   Cut kumquats lengthwise, and remove outer rind.

2. 2

   Set rind aside.

3. 3

   Combine kumquat pulp, peeled lemons and water in a large Dutch oven; bring mixture to a boil, reduce heat and simmer, uncovered, 45 minutes.

4. 4

   Thinly slice kumquat rinds; place in a large Dutch oven and cover with water.

5. 5

   Bring mixture to a boil.

6. 6

   Boil, uncovered, 5 minutes; drain well, and set aside.

7. 7

   Press kumquat pulp mixture through a sieve or food mill.

8. 8

   Measure 4 1/2 cups of purée into Dutch oven; add sugar and cooked kumquat rind.

9. 9

   Bring to a full rolling boil; boil 1 minute, stirring constantly.

10. 10

    Remove from heat.

11. 11

    Add pectin, stirring until well blended.

12. 12

    Pour marmalade into hot sterilized jars, leaving 1/4 inch headspace; wipe jar rims.

13. 13

    Cover with metal lids; screw on bands.

14. 14

    Process marmalade in boiling water bath 10 minutes.

15. 15

    Makes 12 half pints.