It’s kumquat season, and there is a good chance there are a number of kumquat trees in your neighbourhood with a rich bounty of fruit that is going unpicked. Why not knock on some doors, introduce yourself, and see if any of your neighbours are amenable to you picking their kumquats and sharing some of the produce with them. Here are two ripper recipes you could try (Warning: be prepared for a tangy taste explosion!):
- 8 cups of kumquats
- 1 meyer lemon
- 8 cups of sugar
- Slice each kumquat into half and squeeze out the seeds.
- Cut the kumquats and lemon into thin slices. Add enough water to the fruit and let sit overnight in a cool place.
- Bring the fruit and water to the boil and simmer gently until the fruit is tender, about 2 hours.
- Measure the mixture and add an equal amount of sugar. Bring to a boil and cook slowly until jellying point is reached, about 30 minutes.
- Fill the hot marmalade into sterilised canning jars and seal.
- 6 cups of kumquats
- 4 cups of sugar (you can use more depending on taste and your kumquats)
- 2 tbs tartaric acid
- Slice the kumquats and place in a large bowl.
- Add the sugar and mix through.
- Allow to sit for 24 hours, occassionally stirring.
- Drain out liquid from the fruit into a large heavy-based saucepan, by pressing through a sieve.
- Add tartaric acid and bring to the boil; reduce heat to a slow boil for 5 minutes.
- Allow to cool somewhat before pouring into sterilised bottles.
Fantastic served on ice, with carbonated water, in the height of summer!
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