Cumquat Marmalade
- Wash and scrub cumquats. Halve or quarter them, depending on size. Remove seeds and put seeds into a cup of water. Put the cumquats in a large bowl and just cover with water. Cover with plastic wrap and leave overnight.
- Next day, measure the cumquat/water mixture into a large pot or preserving pan. For every cup (250ml), allow 185g (3/4 cup) caster sugar.
- Strain the seeds, adding the liquid to the cumquats.
- Tie seeds into a muslin bag and add to the cumquats (best if tied to the sides of the pan).
- Bring cumquats and water to the boil, turn down heat and simmer 30 minutes, skimming scum with a mesh ladle.
- While cumquats simmer, heat the sugar in a moderate oven for about 15 minutes.
- Pour warm sugar into cumquat mixture and stir well with a wooden spoon. Return to the boil, then simmer uncovered for about 40 minutes or until it reaches setting point. A simmer pad is useful to prevent burning or sticking. From time to time, skim scum from the surface.
- Turn off the heat and ladle mixture into warm, sterile jars.
- Tip: To test for setting point, place a saucer in the freezer for five minutes. Drop a little marmalade onto the saucer and leave to cool for about 30 seconds. If it wrinkles when you run a finger through it, it is ready.
cumquats, water, sugar
Taken from www.epicurious.com/recipes/member/views/cumquat-marmalade-1240283 (may not work)