KUMQUAT VANILLA MARMALADE
Marmalade requires a bit more attention than jam-making, but you don't have to be an expert cook to make your own batch. Plus, it's the perfect project if you, like me, are getting itchy to start canning season.
Provided by Renee Pottle
Categories Preserves
Time 8h30m
Yield 3 half-pints
Number Of Ingredients 4
Steps:
- Combine sliced kumquats and water in a large saucepan or Dutch oven.
- Let sit 8 hours or overnight.
- Add sugar and slowly bring mixture to a boil, stirring occasionally.
- Scrape the vanilla bean and add the paste to the marmalade.
- Cook rapidly until it reaches the gelling point, about 220 degrees.
- Spoon marmalade into clean, ½ pint jars. Top with two-piece caps.
- Process in a water bath canner for 10 minutes.
HOMEMADE KUMQUAT MARMALADE
A great way to use kumquats from our trees.
Provided by Cindy Larkins
Categories Jams and Jellies
Time 12h50m
Yield 20
Number Of Ingredients 5
Steps:
- Inspect four 8-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until needed. Wash new, unused lids and rings in warm soapy water.
- Rinse kumquats; cut in half and remove seeds. Place in a food processor and process until coarsely chopped.
- Combine kumquats and water in a saucepan. Stir in pectin and bring to a full rolling boil over high heat, stirring constantly. Stir in sugar and vanilla; return to a full rolling boil. Boil and stir 1 minute.
- Remove from heat; skim off foam. Ladle hot mixture into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
- Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Nutrition Facts : Calories 94.1 calories, Carbohydrate 23.6 g, Fat 0.2 g, Fiber 1.5 g, Protein 0.4 g, Sodium 2.5 mg, Sugar 22.1 g
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