Kumquat Rosemary Black Pepper Marmalade
The base of the recipe for the marmalade will be the same for all three, but the addition of amazing flavors to enhance these tart citrus jewels will change the final product.
- 3 cups sliced kumquats, de-seeded
- 1 cup water
- 1 1/2 cup sugar
- 1/2 t. black pepper,either crushed peppercorns or coarse ground
- 1 pc. sprig freshrosemary
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, rosemary sprig, and black pepper. Continue to heat on a low simmer for about 40minutes till the marmalade is thick and passes the spoon or plate test, stir often. (see bottomof this site for description) Remove from heat.
Ladle jam into hot, 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.