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1Kg Cumquats (seeded and sliced) 3/4Kg Sugar 3 Litres Water 1 Cup Water (from drained seeds) I Tbsp Lemon Juice |
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Now here comes the time-consuming part. Wash the cumquats in water, remove the stems, cut the cumquats in half and remove all the seeds. Keep the seeds and cover them with a cup of water and leave overnight. With a sharp knife finely slice the cumquats or alternatively use a food processor to do this. (food processor is much easier and quicker). |
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Next day, bring the cumquats to the boil and lightly boil for about 30 minutes or until the skin is tender. Then, gradually add 3/4Kg sugar to 1Kg cumquats stirring frequently. Drain and place seeds in a muslin bag, retaining the water.(the water contains Pectin which will help the mixture to gel) Add lemon juice, muslin bag with seeds, and retained water from the seeds, to the saucepan. Boil rapidly, stirring occasionally, until mixture gels. (this may be any time from 30 minutes to an hour or more). Test by placing a small quantity on a plate and cool in the refigerator and check that it gels. Another test is to turn a spoon on its side and if the mixture drips from three places it is ready. (Turn off the heat while testing). Remove muslin bag with seeds, and pour mixture into pre-heated jars. Allow to cool and then place caps on jars.
They are native to China, Japan and Malaysia. Introduced into Europe in 1846, and to the USA in 1850, and now grown commercially in Australia and often as an ornamental bush. Cumquats are an excellent source of Vitamin C. | |||