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Kumquat Marmalade

2 cups kumquats, washed and sliced
2 cups water
juice of 1 lemon
2 cups sugar

Wash and slice fruit finely and remove seeds. Place the fruit in
a large saucepan, cover with water and soak overnight (or for around
8 hours). Put the seeds in a separate container (such as a cup)
and soak in a small amount of boiling water. Leave overnight. Next
day strain the liquid from the seeds. Discard the seeds and add
the water to the kumquats. Cook gently on a low heat until the
fruit is tender and the liquid is reduced by half. Add the sugar
and lemon juice. When all the sugar has dissolved, turn up the heat
and boil rapidly until the mixture jells (around 30-45 minutes).
Note: stir often, or the marmalade will burn! To test if the
marmalade is jelling, spoon a little onto a cold saucer. If a skin
forms, and it glazes on the surface and wrinkles when touched, it
is ready. If it is still runny, boil for a little longer and test
again. Pour into hot sterilised jars and seal.

Note: If you have a bumper crop of kumquats, double the quantities.


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5 of 12 people found the following review helpful:
Taste: Ease of Prep: Appearance:
OK, January 3, 2004 - 06:44 PM
Reviewer: Anonymous from Florida, USA
Was disappointed because it didn't state how many pints, or glasses (6 oz) it would fill. vivian

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16 of 19 people found the following review helpful:
Taste: Ease of Prep: Appearance:
Kumquat Marmalade, January 18, 2004 - 11:18 PM
Reviewer: Sandy Parker from Victoria, Australia
even better if a little pectin is added so that the boiling time can be reduced to about 20 minutes!

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