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| RECIPE FOR KUMQUAT MARMALADE |
Title: Kumquat Marmalade
Category: Preserving
Sub-Category: Canning
Instructions:
Kumquat Marmalade
3 quarts kumquats (5 1/2 pounds)
2 lemons, peeled
2 cusp water
3 1/4 cups plus 2 tablespoons granulated sugar
1 (3 ounce) package liquid pectin
Cut kumquats lengthwise, and remove outer rind. Set rind aside. Combine kumquat pulp, peeled lemons and water in a large Dutch oven; bring mixture to a boil, reduce heat and simmer, uncovered, 45 minutes. Thinly slice kumquat rinds; place in a large Dutch oven and cover with water. Bring mixture to a boil. Boil, uncovered, 5 minutes; drain well, and set aside.
Press kumquat pulp mixture through a sieve or food mill. Measure 4 1/2 cups of pur
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