KUMQUAT VANILLA MARMALADE
Marmalade requires a bit more attention than jam-making, but you don't have to be an expert cook to make your own batch. Plus, it's the perfect project if you, like me, are getting itchy to start canning season.
Provided by Renee Pottle
Categories Preserves
Time 8h30m
Yield 3 half-pints
Number Of Ingredients 4
Steps:
- Combine sliced kumquats and water in a large saucepan or Dutch oven.
- Let sit 8 hours or overnight.
- Add sugar and slowly bring mixture to a boil, stirring occasionally.
- Scrape the vanilla bean and add the paste to the marmalade.
- Cook rapidly until it reaches the gelling point, about 220 degrees.
- Spoon marmalade into clean, ½ pint jars. Top with two-piece caps.
- Process in a water bath canner for 10 minutes.
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