1 cup sliced kumquats
1 whole sliced meyer lemon
1 juiced meyer lemon
Pectin-- follow the directions, I used Pomona's Universal Pectin
tsp salt
Canning jars, preferably the smaller ones made for jam.
Place kumquats and lemons in pan and add water just so it covers them. Bring to a boil. Add sugar. Bring to a boil, allow to thicken. Add pectin. Bring to boil again.
Sterilize Cans During Process: place canning jars (the cute jam jars are the best) in room temperature water in a pot. Bring water to boil with cans and caps in there to sterilize-- this way they rise in temperature with the water and do not break. Retrieve bottles and caps, pour the kumquat and lemon mixture into 2/3 of the jar. Tighten caps. Place full jars in pot of boiling water, allow the can to boil with marmalade inside for about 10 minutes. This will vacuum seal the jar. Place in cabinet, give to friends, or in fridge. Wait until the pectin sets and use!
This marmalade is so so good! The sweetness of the meyer lemon with the tart orange-peel flavor of the kumquat works very well together.
Mine didn't come out so pretty-looking -- that's what the jar is for, right? But I tried it this morning on a piece of toast with some brie and let me tell you I was so happy. It tasted exactly how I wanted it to, and that does not happen so often with jams!
No comments:
Post a Comment