Recipe Centre

Kumquat jam

Ingredients
4 kg kumquats
5 ml bicarbonate of soda
2 kg sugar
2000 ml water

Method:
Pierce each kumquat lengthwise with a sharp-pointed knife or toothpick.
Place in a saucepan, cover with cold water and boil until soft.
Remove from heat and sprinkle with 5 ml bicarbonate of soda.
Allow the fruit to cool in the water, then drain and stand in clean cold water overnight.
Next morning, drain the cold water and add the sugar and 2 litres water to the fruit. Bring to the boil.
Stir continuously until the sugar has dissolved.
Boil over a low heat until the fruit is transparent and shiny and a fairly thick jam syrup has formed. Stir frequently.
Spoon into sterilised jars and seal immediately.

Recipe From : YOU August 16, 1990

Recipe from YOU : August 16, 1990 See what YOU has in store this month. Subscribe now and save!