Sherry kumquat marmalade

1 Servings

Ingredients

Quantity Ingredient
1 cup Chopped ripe kumquats [1/4 kg or 250 g or approx 1/2 lb.]
1½ cup Boiling water; [375mL]
1 cup Medium dry sherry; [250mL]
3 cups Sugar; [750mL]
1 Pouch Certo liquid pectin

Directions

Wash and drain the kumquats. Halve each one and remove the seeds. Chop coarsely by hand or in a food processor.

Place in a non-reactive pot, cover with the boiling water and simmer for 20 minutes. Remove from heat and set aside to cool.

Drain the cooled kumquats, RESERVING the juice.

Combine the kumquats, sherry, sugar and 1 cup (250mL) of reserved kumquat juice in a pot.

Cook over medium heat until the sugar is dissolved.

Boil rapidly for 2 minutes. Remove from heat and stir in pectin. Skim off foam if necessary.

Ladle into hot sterile jars and seal.

Yield : 5 half-pint (250mL) jars.

Recipe source : Christmas Book, Northwestern Utilities Limited, 10035 - 105 Street, Edmonton, Alberta, Canada T5J 2V6. These recipes have all been tested by the Blue Flame Kitchen staff.

Formatted for MasterCook by Hallie du Preez.

Contributed to #kitmailbox by allium.

Recipe by: Northwestern Utilities, Edmonton, Alberta.

Posted to KitMailbox Digest by Buddy <buddy@...> on Dec 13, 1997

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