Ingredients

500g Kumquats
1kg granulated, cane sugar
1tsp citric acid
900ml water

 

1.Weigh the preserving pan and record the weight. Halve the Kumquats. Separate the tough inner membrane from the fruit.

2.Put the fruit in a pan with the water and citric acid. Finely slice the peel and add to the pan. Chop the membrane and put into a piece of muslin with the pips and add to the pan. Soak overnight.

3. Bring the pan to the boil in a covered pan. Turn down the heat  and simmer
very gently until the volume has been reduced by half. Squeeze the liquid
from the muslin back into the pan. 

4. Weigh the pan, see point 1.The contents should weigh 1kg. If the weight is more, return the pan to the heat and simmer gently, checking the weight every 5 minutes.Warm

5. Warm the sugar in an oven at 120C. Remove the sugar from the oven and put the jars in the oven to warm through.

6. Dissolve the sugar in the pan and bring to a rolling boil. Test for a set after 8 minutes, using the flake test. Once setting point is reached, turn off the heat and leave the pan for 10 minutes.Remove any scum with a metal spoon.

7. Pot the marmalade into jars and seal with new twist top lids. Leave the jars upright and undisturbed to set.