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1
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.
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2
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.
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3
Strain the seeds, adding the liquid to the cumquats.
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4
Tie seeds into a muslin bag and add to the cumquats (best if tied to the sides of the pan).
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5
Bring cumquats and water to the boil, turn down heat and simmer 30 minutes, skimming scum with a mesh ladle.
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6
While cumquats simmer, heat the sugar in a moderate oven for about 15 minutes.
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7
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.
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8
Turn off the heat and ladle mixture into warm, sterile jars.
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9
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.
