Kumquat Marmalade

Being that the winter in Montana often means temperatures that plummet into single digits or even below zero, having a canning plan is a great way to spend the days when snow play isn’t a comfortable — or even safe — option. Kumquats are my favorite citrus fruit because you can eat them handful upon handful without having to peel the little gems of citrusy sweetness. In addition to being a tasty vitamin-C-packed spread, kumquats make a delectable marmalade.
Being that the winter in Montana often means temperatures that plummet into single digits or even below zero, having a canning plan is a great way to spend the days when snow play isn’t a comfortable — or even safe — option. Kumquats are my favorite citrus fruit because you can eat them handful upon handful without having to peel the little gems of citrusy sweetness. In addition to being a tasty vitamin-C-packed spread, kumquats make a delectable marmalade.

Kumquat Marmalade

Yields 6 pints

Ingredients:

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• 6 pints of kumquats, each thinly sliced, keep the seeds

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• 6 cups granulated sugar

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• 2 cups water

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• Juice of 1 large lemon

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• 1-1/2 teaspoons ground cinnamon (optional)

Directions:

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1. Place two small plates in the freezer.

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2. Place the kumquat seeds in a square of cheesecloth and twist all four corners together, securing with kitchen twine.

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3. Put the kumquats, seed bag, sugar, water, lemon juice, and cinnamon in a large, heavy stainless-steel pan over medium-high heat. Bring to a boil.

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4. Reduce the heat to low and simmer for 25 minutes, stirring often.

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5. Sterilize 6 pint-sized mason jars. Fill a canner or large stockpot with water and set over medium-high heat to bring to a low boil.

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6. Test the marmalade by pouring a teaspoon of marmalade onto one of the plates from the freezer. Place the plate back in the freezer for 2 minutes. If  the marmalade wrinkles when you push it with your finger, it is ready. If not, cook the marmalade for 5 to 10 minutes longer, stirring often. Retest.

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7. When marmalade is ready, lift seed bag out of marmalade and squeeze it to let any marmalade drip back into the pan.

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8. Using a funnel and ladle, fill the prepared mason jars with marmalade, leaving a 1/4-inch headspace. Wipe the rims clean with a clean rag. Close with lids and screwbands.

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9. Place jars in the canner or stockpot and process in boiling water for 15 minutes.

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10. Set jars on a cloth on the counter and let cool.