Kumquat Marmalade

• 1-3/4 pounds kumquats
• 1 cup water
• 1 package (1-3/4 ounces) powdered fruit pectin
• 6-1/2 cups sugar

1. Rinse kumquats; cut in half and remove seeds. Place in a food processor; process until coarsely chopped.
2. 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.
3. 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.
4. 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.

kumquats, water, powdered fruit pectin, sugar

Taken from www.tasteofhome.com/recipes/kumquat-marmalade/ (may not work)