KUMQUAT JAMS

Kumquat Vanilla Marmalade
http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/01/kumquat-jams.html

2 cups thinly sliced kumquats
2 cups water
2 cups sugar
1 vanilla bean
Halve the kumquats and remove the seeds. Tie seeds in a cheesecloth bag. Thinly slice the kumquat halves into slivers. Combine with the bag of seeds and water in a non-reactive container and let stand, covered, at room temperature for 24 hours.
Bring the mixture to a boil over moderate heat. Reduce the heat and simmer uncovered about 45 minutes.
Stir in sugar and boil over moderate heat for 15-20 minutes, stirring occasionally and skimming off any foam, until a teaspoon of the mixture dropped on a cold plate gels.
Ladle the hot marmalade into a sterilized jar, filling to within ¼ inch of the top, and seal with a sterilized lid.14/6/12**Lick my Spoon*. Helena Kruger*

 
Kumquat Marmalade
http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/01/kumquat-jams.html

24 kumquats, rinsed and thinly sliced
2 oranges - rinsed, sliced and seeded
9 cups white sugar, or as needed
2 lemons, juiced
8 cups water, or as needed
Finely chop the kumquats and oranges, combine them, and measure them into a large pot. Add 3 cups of water per each cup of fruit. Let stand in a cool place for 12 hours, or overnight.
Bring the fruit mixture to a boil, reduce heat, and simmer until the rind is very tender. Remove from heat, and measure cooked fruit. Add one cup of sugar to the pot for every cup of the fruit mixture. Mix in the lemon juice, about 1/4 cup.
Return the fruit to the pan, and bring to a boil once again. Boil, stirring occasionally, until the gel stage is reached (the temperature of the marmalade should be between 220 to 222 degrees F, or 105 degrees C when checked with a kitchen thermometer.) Remove from heat, and skim foam from the surface.
Transfer the mixture to sterile jars, leaving 1/2 inch headspace, and seal immediately. Process any unsealed jars in a water bath for 10 minutes. Refrigerate after seal has been broken. *14/6/12* All Recipes*Helena Kruger**Lekker Resepte vir die Jongergeslag*


  

KUMQUAT PICKLE
http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/01/kumquat-jams.html

By Jenna Samigadu
1+ 1/2 KG Kumquats

Step 1- wash kumquat in salt water and then boil for about 20 minutes.
Step 2 - drain the water out and cool the kumquat. Slice them in half and set aside.
Step 3 - boil 500 ml vinegar and 1&half cup sugar. Until sugar is dissolved. And then allow to cool.
Step 4 - heat 3/4 cup oil . Add tsp mustard seeds , finely chopped garlic , few cloves , curry leaves and cinnamon sticks. Then add pickle masala.
Step 5 - add kumquat and mix well. Add half a tsp salt and then add the vinegar mixture. Boil for about 5 minutes. So that it thickens. Remove from the stove and allow to cool.
Then store in an airtight container.
The results is amazing. Enjoy***Jenna Samigadu‎ >*Grey Street Casbah Recipes (Durban)***