KUMQUAT MARMALADE
I didn't even know what a kumquat was until my husband and I discovered them in southern Florida. Now I love using them for marmalade. I always get carried away making it and am happy to share! -Faye Robinson, Pensacola, Florida
Provided by Taste of Home
Time 1h
Yield 7 half-pints.
Number Of Ingredients 4
Steps:
- 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.
Nutrition Facts :
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Inab Medical
[email protected]I followed the recipe exactly and the marmalade turned out bitter. I'm not sure what went wrong.
Saifal Malik Saifal
[email protected]Great recipe! The marmalade turned out perfect. It's not too sweet and has a lovely tangy flavor. I'll definitely be making this again.
Md. Nur Alam islam
[email protected]I was pleasantly surprised by how easy this was to make. And the results were amazing! The marmalade has a beautiful golden color and a wonderful citrusy flavor. I can't wait to try it on toast and scones.
Andy Mazibuko
[email protected]Loved it! Easy to make and tastes delicious. Will definitely make it again.
Abbas Lashari
[email protected]This kumquat marmalade is delightful! The flavor is perfectly balanced between sweet and tart, and the texture is amazing. I love how the tiny pieces of kumquat peel add a delightful burst of flavor in every bite. I've already made it twice and it's