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3 qt Kumquat; (about 5 1/2 pounds
2 Lemons; peeled
2 c Water
3 1/4 c Sugar
2 tb Sugar
3 oz Liquid pectin
Cut kumquats lengthwise, and remove outer rind. Set rind aside. Combine kumquat pulp, peeled lemons, and 2 cups water in a large Dutch oven; bring mixture to a boil, reduce heat, and simmer uncovered, 45 minutes. Thinly slice kumquat rinds; place in a large Dutch oven, and cover with water. Bring mixture to a boil. Boil, uncovered, 5 minutes; drain well, and set aside. Press kumquat pulp mixture through a sieve or food mill. Measure 4 1/2 cups of puree into Dutch oven; add sugar and cooked kumquat rind. Bring to a full rolling boil; boil 1 minute, stirring constantly. Remove from heat. Add pectin, stirring until well blended. Pour marmalade into hot sterilized jars, leaving 1/4 inch headspace; wipe jar rims. Cover with metal lids; screw on bands. Process marmalade in boiling-water bath 10 minutes. Yield: 12 half pints.