APRICOT MARMALADE RECIPES

Name: Kumquat Marmalade
Prep time: 50 min
Cook time: 10 min
Total time: 1 h
Yield: 7 half-pints.
Ingredients: 1-3/4 pounds kumquats; 1 cup water; 1 package (1-3/4 ounces) powdered fruit pectin; 6-1/2 cups sugar

KUMQUAT MARMALADE RECIPE: HOW TO MAKE IT - TASTE OF HOME

Kumquat Marmalade Recipe: How to Make It - Taste of Home image

I didn't even know what a kumquat was until my husband and I discovered them in southern Florida. Now I love using them for marmalade. I always get carried away making it and am happy to share! —Faye Robinson, Pensacola, Florida

Provided by Taste of Home

Categories Breakfast Brunch

Total Time 60 minutes

Prep Time 50 minutes

Cook Time 10 minutes

Yield 7 half-pints.

Number Of Ingredients 4

Ingredients

1-3/4 pounds kumquats
1 cup water
1 package (1-3/4 ounces) powdered fruit pectin
6-1/2 cups sugar

Steps:

Rinse kumquats; cut in half and remove seeds. Place in a food processor; process until coarsely chopped., In a Dutch oven, combine kumquats and water. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute., Remove from heat; skim off foam. Ladle hot mixture into seven hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

GLAZED HAM RECIPES - BBC GOOD FOOD

Glazed ham recipes - BBC Good Food image

Our perfectly roasted glazed ham recipes are ideal for feeding a crowd for a special occasion. Try an indulgent recipe for Christmas or a Sunday roast

Provided by Good Food team

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KUMQUAT MARMALADE RECIPE: HOW TO MAKE IT - TASTE OF HOME

I didn't even know what a kumquat was until my husband and I discovered them in southern Florida. Now I love using them for marmalade. I always get carried away making it and am happy to share! —Faye Robinson, Pensacola, Florida
From tasteofhome.com
Reviews 5
Total Time 60 minutes
Category Breakfast, Brunch
Calories per serving

Rinse kumquats; cut in half and remove seeds. Place in a food processor; process until coarsely chopped., In a Dutch oven, combine kumquats and water. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute., Remove from heat; skim off foam. Ladle hot mixture into seven hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

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