kumquat marmalade

How To Make kumquat marmalade

• 
  1

  Day One - cover the kumquats and lemon with the cold water and let stand for 24 hours
• 
  2

  Day two - place in a non-reactive saucepan, bring to a boil, add the sugar, then remove from the heat and stir until sugar dissolves
• 
  3

  Let stand again for 24 hours
• 4

  Day Three - once more bring to a boil using medium high (if you use high it might burn - just sayin that's my luck). Cook rapidly for 30 minutes or until 2 drops run off the edge of a metal spoon simultaneously
• 5

  If there is any foam on the surface, skim off before pouring into hot sterile jars. Seal tightly and store in refrigerator.
• 6

  Jelly thermometer should read 218-220 I don't recall storing in the fridge. I use the 5 minute inversion method for sealing my jellies
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