Refrigerated, this jam will keep for up to three weeks. Package it in clear canning jars to give with a batch of Banana Bran Scones.
Cooking Light NOVEMBER 2007
Combine sugar and wine in a medium saucepan over medium-high heat; bring to a boil, stirring until sugar dissolves. Add kumquats and cinnamon to pan. Cover, reduce heat, and simmer for 45 minutes. Uncover; bring to a boil. Cook until reduced to 2 cups (about 15 minutes). Discard cinnamon stick. Cool. Cover and chill.
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