Categories: conserves, jams, jelly, preserves

Ingredients

• 1 pint fresh kumquats
• 4 cups water
• 2 cups sugar
• 1 Tbsp. lemon juice

Directions

1. Slice kumquats into paper-thin slices, remove seed as needed. Measure 2 1/2 cups slices. Cover with the 4 cups water; let stand overnight.
2. In 8 to 10-quart kettle or Dutch oven bring kumquat mixture to boiling. Reduce heat; boil gently, uncovered, 30 minutes. Pour mixture into 3-quart saucepan. Stir in sugar. Bring mixture to full rolling boil. Boil hard, uncovered, stirring constantly until mixture sheets off a metal spoon, 4 to 5 minutes. Stir in lemon juice. Remove from heat; quickly skim off foam. Pour at once into hot, sterilized half-pint jars. Seal.

3. makes 3 half-pints

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