Kumquat Marmalade

Yield: 3 Cups

Sweet and sour and wonderfully sticky, kumquat marmalade with a subtle hit of citrus and ginger is a jam worth making once a year when these spectacular fruit are available. It’s the kind of sauce that will dress up everything from eggs at breakfast, sandwiches at lunch and chicken at dinner.

Ingredients:

• 2 Cups (500ml) water
• 1 lb (454g) whole washed kumquats
• 2 cups (500ml) sugar
• 1 tablespoon (15ml) fresh ginger fine dice
• 2 lemons washed
• 1 tablespoon (15ml) Grand Marnier or Gin OPTIONAL
• Cheese cloth and butcher twine
• 3 x 1 cup (250ml) canning jars with lids

Method:

Thin slice (about 1/8 inch (.31cm)) the kumquats and lemons and remove seeds as you slice.  Place seeds from both lemons and kumquats in a bowl.

In a large sauce pan add the kumquat, lemon and the water.

Bring to a boil over high heat. Reduce heat to a simmer and cook until soft and translucent, about 40 minutes.

Meanwhile place the seeds in a piece of cheese cloth and secure with twine to make a pouch. The seeds are full of natural pectin and will help in setting the jam.

Using a slotted spoon remove the fruit from the pot. Place the fruit in another sauce pan.

Add the sugar, ginger and the sachet of seeds.

Place over medium heat and simmer until slightly thickened or until the temperature reaches 220F (104°C). Remove the seeds and add the Grand Marnier.

Place a large pot of water over high heat and bring to a boil. Add enough water to cover the jars by 2 inches (5cm).

Place a jarring rack in the bottom of the pot.

Place jars and lids into the pot and boil for 5 minutes.

Remove using tongs and ladle jam into jars. Tightly secure the lids.

Place jars back into hot water and boil for 5 minutes.

Let sit 24 hours on a towel at room temperature.

Check the lid on jars for indentation which will indicate the vacuum seal.

If jars have not sealed properly repeat canning process.

Serve with warm brie cheese and crusty bread.