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1
Bring boiling-water canner, half full with water, to simmer.
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2
Wash jars and screw bands in hot soapy water; rinse with warm water.
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3
Pour boiling water over flat lids in saucepan off the heat.
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4
Let stand in hot water until ready to use.
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5
Drain jars well before filling.
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6
Remove seeds from kumquats; discard seeds.
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7
Place kumquats in large saucepan.
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8
Add water; cover.
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9
Simmer 10 min.
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10
or until kumquats are softened.
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11
Place three layers of damp cheesecloth or jelly bag in large bowl.
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12
Pour kumquats into cheesecloth.
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13
Tie cheesecloth closed; hang and let drip into bowl until dripping stops.
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14
Press gently.
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15
Measure exactly 2 cups juice into 6- or 8-qt.
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16
saucepot.
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17
Add apple juice and pectin to juice in saucepot; mix well.
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18
Add butter to reduce foaming.
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19
Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
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20
Stir in sugar.
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21
Return to full rolling boil and boil exactly 2 min., stirring constantly.
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22
Remove from heat.
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23
Skim off any foam with metal spoon.
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24
Ladle immediately into prepared jars, filling to within 1/4 inch of tops.
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25
Wipe jar rims and threads.
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26
Cover with two-piece lids.
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27
Screw bands tightly.
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28
Place jars on elevated rack in canner.
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29
Lower rack into canner.
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30
(Water must cover jars by 1 to 2 inches.
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31
Add boiling water, if necessary.)
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32
Cover; bring water to gentle boil.
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33
Process 5 min.
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34
Remove jars and place upright on a towel to cool completely.
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35
After jars cool, check seals by pressing middles of lids with finger.
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36
(If lids spring back, lids are not sealed and refrigeration is necessary.)
