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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 4 |
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I first heard of kumquats when I moved to Australia in 1982 - and then I discovered that my neighbours had an abundant supply. Fruit shouldn't go to waste, so I adapted this recipe from 'The Complete Book of Fruit' by Leslie Johns and Violet Stevenson. I have successfully doubled and tripled this recipe, but you will probably need to cook it longer to reach the jelling point. Time does not include overnight standing. Ingredients:
2 cups kumquats, sliced (some seeds removed) |
4 cups water |
1 1/2 cups sugar |
1 -2 tablespoon brandy (optional) |
Directions:
1. Slice the kumquats and put them in the water (in a pan that can be used on the stovetop). Let this stand overnight.
2. The next day, put the pan on the stovetop and boil the fruit until it is tender. Then pour the fruit mixture into a bowl and let stand for another night.
3. On the third day, transfer the fruit/water mixture to a cooking pot and add 1 1/2 cups of sugar. Add brandy if used. Boil this mixture until it jells (about 45 minutes).
4. Pour into warm, sterilised jars and seal. Or use a processing method you prefer.
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