Kumquat Marmalade

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• 

  Step 1

  Cut the Kumquats lengthwise and remove any seeds and dry pith.
  Add to the food processor and pulse until very small.

• 

  Step 2

  In a medium saucepan, add all the ingredients.
  Stir until combined over medium heat.
  Attach candy thermometer to the pan.
  Cook for 20-30 minutes or until the temperature reaches 220 degrees F/104 degrees C on the candy thermometer.
  Skim any foam that is on the top.
  Transfer the hot marmalade to a pouring jug to make it easier to transfer to jars.

• Step 3

  If you don't have a candy thermometer, place a small plate in the freezer for an hour before you start. To test if the marmalade is ready, drop a little onto the plate and if it gels, it's ready.

  To sterilize the jars, wash with warm soapy water and rinse well. Arrange the jars and lids onto a baking sheet and leave in a preheated, 175 degree F/80 degree C oven for 25 minutes. Or, boil the jars and lids in large saucepan of boiling water for 15 minutes. Allow to dry completely.

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