Kumquat And Ginger Marmalade

1. 1

   Place kumquat seeds in small bowl with 1 cup water. Let stand overnight. Combine kumquat slices with 6 cups water in a large bowl. Cover and let stand overnight.

2. 2

   Strain seeds, reserving liquid (this now contains pectin, which contributes to the setting of the jam); discard seeds. Place kumquat mixture into large saucepan with reserved liquid. Bring to a boil. Reduce heat to low; simmer, covered, for 30 mins, or until kumquats are tender. Add sugar; stir constantly, without boiling, until sugar has dissolved (mixture should not be more than 2 inches deep).

3. 3

   Bring to a boil on high heat. Boil rapidly for 15 mins without stirring, or until a teaspoon of mixture gels when tested. (To test for a jam's setting point, place a small quantity of the mixture onto a saucer. Allow to cool. If its ready, it will gel and wrinkle when moved. Remove pan from heat while testing.)

4. 4

   Stir in ginger; let stand for 10 mins. Pour into hot sterilized jars and seal immediately. Store in a cool dry place. Once opened, store in the refrigerator.

* Per serving · 4 servings · Values may vary.

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