I love the flavor of crystallized ginger and just like ginger added to apricot jam it adds some zip to the kumquat marmalade.
Kumquat Ginger Marmalade
- 3 cups sliced kumquats, de-seeded
- 1 cup water
- 1 1/2 cup sugar
- 3 t. minced crystallized ginger
- Prepare 3-4 halfpint jars in hot water. Using knife slice and de-seed your kumquats. Mince the ginger.
- In a stainless steel pot combine kumquats and water. Cook on medium/low till the skins of thekumquats are soft, about 30 minutes at a simmer. Add the sugar and ginger.
- Continue to heat on a low simmer for about 40 minutes till themarmalade is thick and passes the spoon or plate test, stir often. (see bottomof this site for description) Remove from heat.
- Ladle jam intohot, sterilized half pint canning jars, leaving 1/4" headspace.Remove air bubbles and refill if necessary.
- Wipe rims, and add hot lidsand rings. Place the jars in the water bath making sure that the watercovers each of the jars by 1 to 2 inches. Add hot water to the canner if itdoesn't measure up.
- Cover the pot and turn up the heat under the canner and waitfor the water to start boiling. Once the water has come to a boil start yourtimer for 10 minutes.
- When complete turn off the heat and remove the cover andlet the jars sit for another few minutes. Remove the jars and place them backon the dishtowel in a place that they will sit overnight to cool. Do not touchor move them till the next morning.
- Sometime in the next hour yourjars will be making a "pinging" or "popping" noise. That isthe glass cooling and the reaction of the lids being sucked into the jar forproper sealing. Some recipes may take overnight to seal. Check your lids andreprocess any jars that did not seal.