Recipe(tried): Kumquat Preserves

To Patsy, La
I have 2 recipes for kumquat preserves. The first is in the Sunset Oriental cookbook.
4 cups fresh kumquats
Water
3 cups each sugar and water

Wash kumquats and remove stems. With a sharp knife, cut a smallcross in the blossom end of each fruit. Put kumquats in a laarge pan with a lid, adding waer t cover. Cover pan and bring t boiling, si mer over low heat for 3 min.
Drain off water immediately. Put the 3cups each of sugar and waer into pan with kumuats; set over medium heat, bring to boiling, stirring occasionally. Cover and simmer gently for 10 min.
If you don't plan to seal the kumquats in canning jars, then set the pan off the heat; leave lid on and let kumquats cool to room temperature. When cooled, spoon into a quart jar. Covered and refrigerated, they'll keep several weeks.
For longer storage, spoon hot kumquats into hot sterilized pint or half-pint canning jars and cover fruit with hot syrup; adjust lids. Place jars in a rack in a large pan of boiling water; water should cover jars about 1in. When water returns to boiling, set timer and boil 5 min. more; then remove jars from water bath and cool at room temperature. Makes 2 pints.

2nd recipe---
Choose firm, bright colored but not over-ripe fruit. inside should be full of lively flavored juice. Wash 1 qt. (solid pack) fruit in warm, soapy water, rubbing with fingers to remove dirt. Rinse in 2 or 3 cold waters. Cut fruit in half lengthwise, flick out seeds. Measure--there should be 1 qt. -- into heavy preserving kettle. Add 2 1/2 cups water. heat to boiling, boil gently 15 in. or until fruit feels tender when pricked. Carefully stir in 3 1/2 cups suger. Simmer mixture, stirring occasionally and gently, 40 to 45 min. or until fruit is clear and syrup thick. Pack in hot sterile jars, seal. In a hot, damp climate, process jars in boiling water bath 15 min. 2 pints.

The 2nd recipe is the less time consuming.