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LOCATION: Recipes >> Preserving >> Kumquat Marmalade 03

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Kumquat-Ginger Marmalade

4 cups deseeded and sliced kumquats
6 cups water
3 oz grated ginger root
6 cups sugar

In a large, stainless steel pot place kumquats and water and boil
for 10 minutes. Blend kumquats in blender to rough cut stage only.
Add kumquats, water, ginger, and sugar to pot and stir.

Boil until candy thermometer reads 220 degrees (farenheit) stirring
occasionally.

Place into freshly washed and hot preserve jars and seal.

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Taste: Ease of Prep: Appearance:
little intense, January 3, 2006 - 06:22 PM
Reviewer: Kate from Boston, MA
I made a couple of changes -- like adding some clear gelatin and using ginger powder instead of fresh. I still had trouble getting it to gel, so I'd recommend that you use Knox's or pectin or something. The powder made it a little dark, but I think that with the grated ginger it would look much better. It certainly gave the marmalade a strong (but good) kick.

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