Kumquat Marmalade Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
3 lbs: Kumquats,
6 cup: Water,
4 cup: Sugar,
Directions:
Cut the kumquats open and remove the pulp from the skins. Cover the skins
with cold water and cook until they are tender. If you dont want a bitter
flavor then you will need to drain and repeat this process at least 4 times
during the cooking time, replacing the cold water each time.
When the skins are tender, grind them.
In the meantime, cover the fruit pulp with 3 cups of the water and simmer
for about 30 minutes. Strain and add the rest of the water to the juice.
Discard the pulp and the seeds. Add the sugar and the ground skins.
Cook this mixture until the syrup jells.
Pour into hot sterile jars and seal.
Yields 6 small jars. (doesnt say what size exactly)
Source : Island Cooking - favorite Hawaiian Islands recipes by Bonnie
Tuell, Maui Electric Home Economist; 1971.
Formatted for MasterCook by Hallie du Preez.
Recipe by: Island Cooking by Bonnie Tuell; 1971
Posted to KitMailbox Digest by Buddy on Mar 05, 1998
Source from luhu.jp
with cold water and cook until they are tender. If you dont want a bitter
flavor then you will need to drain and repeat this process at least 4 times
during the cooking time, replacing the cold water each time.
When the skins are tender, grind them.
In the meantime, cover the fruit pulp with 3 cups of the water and simmer
for about 30 minutes. Strain and add the rest of the water to the juice.
Discard the pulp and the seeds. Add the sugar and the ground skins.
Cook this mixture until the syrup jells.
Pour into hot sterile jars and seal.
Yields 6 small jars. (doesnt say what size exactly)
Source : Island Cooking - favorite Hawaiian Islands recipes by Bonnie
Tuell, Maui Electric Home Economist; 1971.
Formatted for MasterCook by Hallie du Preez.
Recipe by: Island Cooking by Bonnie Tuell; 1971
Posted to KitMailbox Digest by Buddy
Source from luhu.jp
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