KUMQUAT PRESERVE :
-Approximately 8 cups (1.8 kg) sugar
-6 cups water
-3 cups of chopped, deseeded kumquats (reserve the seeds)
1.Place the seeds in a small, food safe bag or some cheesecloth. Tie the top.
2.Put the chopped kumquats and water in a heavy pot. Let the seeds hang into the kumquats and water and place the lid on to keep the top of the bag from submerging. The seeds contain pectin which helps the jam to set.
3.Allow to rest for a minimum of 8 hours.
4.Remove the bag and squeeze as much as you can from it (this is the natural pectin which helps the jam set). With a large bowl nearby, measure the amount of jam mixture that you have in the pot with cups.
5.Move the pot to a cooktop over medium heat. Slowly bring to a boil, stir and reduce heat to simmer for about 20 minute or until the rind has softened.
6.add the sugar; stir and bring to a rolling boil (do not simmer) for approximately 30 to 45 minutes. The less sugar, you use, the longer it will need to boil to reach the setting point (105C or 220F).
7.The jam is ready when it congeals when dripped onto a plate from the freezer, if you do not have a candy thermometer.
8.Remove the pot from the heat and using an immersion blender, carefully blend the jam.