Kumquat Marmalade

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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.

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Steps

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Slice the kumquats and put them in the water.

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Let this stand overnight.

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The next day , put the pan on the stovetop and boil the fruit until it is tender.

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Then pour the fruit mixture into a bowl and let stand for another night.

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On the third day , transfer the fruit / water mixture to a cooking pot and add 1 1 / 2 cups of sugar.

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Add brandy if used.

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Boil this mixture until it jells.

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Pour into warm , sterilised jars and seal.

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Or use a processing method you prefer.

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Ingredients

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kumquats, water, sugar, brandy