KUMQUAT MARMALADE
An old timey recipe from the Western chapter of the US Regional Cookbook, Chicago Culinary Arts Institute, 1947. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these modern techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.
Provided by Molly53
Categories Citrus
Time P2DT30m
Yield 6 half-pints
Number Of Ingredients 4
Steps:
- Wash and dry kumquats; slice thinly and remove seeds.
- Add lemon and water; let stand overnight.
- Heat to boiling point and cook until peel is tender and clear.
- Let stand again for 24 hours; add sugar and cook very slowly until mixture thickens sufficiently, stirring occasionally to prevent scorching.
- Pour into sterilized jars, seal and process in boiling water bath for ten minutes.
Nutrition Facts : Calories 313.5, Fat 0.7, SaturatedFat 0.1, Sodium 11, Carbohydrate 79.7, Fiber 5.3, Sugar 73.7, Protein 1.5
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