Author: David Sturge & Graham Payne
Date: 1999/01/08
Forum: rec.food.cooking

Kumquat Jam

kumquats
sugar

Use only freshly-picked kumquats. Pick over carefully and wash, removing skin,
hulls and debris. Measure kumquats by cupful, then place in enamelled or
stainless steel pot, mash well, and bring to a boil over moderate heat. Cook just
until kumquats soften. Mash thoroughly by hand with a potato masher as the
kumquats cook. For every cup of pulp, add 1 cup of sugar. Bring to a boil over
moderately high heat and continue to boil until the temperature of the jam
reaches 221 degrees F on a candy thermometer. (The stage at which the mixture
will form a jelly of the desired consistency if a spoonful on a small dish is
placed in the freezer for one minute.) Keep an eye on the boiling jam and stir
frequently! When jam is ready, ladle into sterilised jars, seal (either with jam
jar tops or a thin layer of paraffin wax) and close, then submerge jars in
boiling water for 1 hour.