ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Kumquat Jelly

Yield 2 half pints

Ingredients

  • 1 quart kumquats (about 4 dozen)
  • 3 1/2 cups water
  • 1/8 teaspoon baking soda
  • 2 cups sugar

How to Make It

  1. Lightly scrape outer skin of kumquats with blade of a knife to release citrus oils. Cut kumquats into thin slices.

  2. Combine kumquats, water, and soda in a flat-bottomed kettle; bring to a boil. Reduce heat; cover and simmer 15 minutes. Set aside to soak overnight. (Do not drain.)

  3. Strain kumquats through a damp jelly bag or 4 layers of cheesecloth, reserving 3 cups juice. Discard pulp.

  4. Combine reserved juice and sugar in kettle; bring to a rolling boil, stirring constantly. Boil, stirring frequently, until mixture registers 220° on a candy thermometer or until mixture sheets from a cold metal spoon. Remove from heat, and skim off foam with a metal spoon.

  5. Quickly ladle jelly into hot sterilized jars, leaving 1/4-inch headspace. Cover with metal lids, and screw bands tight. Process jelly in boiling-water bath 5 minutes.

Oxmoor House Homestyle Recipes