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Prep Time: 2880 Minutes Cook Time: 30 Minutes |
Ready In: 2910 Minutes Servings: 6 |
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An old timey recipe from the Western chapter of the US Regional Cookbook, Chicago Culinary Arts Institute, 1947. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. Ingredients:
1 lb kumquat |
1/2 lemon, sliced and seeded |
1 quart water |
2 cups sugar |
Directions:
1. Wash and dry kumquats; slice thinly and remove seeds.
2. Add lemon and water; let stand overnight.
3. Heat to boiling point and cook until peel is tender and clear.
4. Let stand again for 24 hours; add sugar and cook very slowly until mixture thickens sufficiently, stirring occasionally to prevent scorching.
5. Pour into sterilized jars, seal and process in boiling water bath for ten minutes.
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