August 16, 2020
By: Staff Report
TAMPA, Fla.- Kumquat Marmalade is a wonderful way to enjoy an otherwise tart but flavorful little fruit. Kumquats have been called “the little gold gem of the citrus family”.
Make them into this jam and all that tartness comes through as a glorious full-flavored spread, perfect for your morning toast or elaborate treats.
- 1-3/4 pounds kumquats
- 1 cup water
- 1 package (1-3/4 ounces) powdered fruit pectin
- 6-1/2 cups sugar
- Rinse kumquats; cut in half and remove seeds. Place in a food processor; process until coarsely chopped.
- In a Dutch oven, combine kumquats and water. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute.
- Remove from heat; skim off foam. Ladle hot mixture into seven hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
- Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
If you enjoyed this recipe, please check out our Good Eats Section for more delicious dishes!
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