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Kumquat Marmalade
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2 cups thinly sliced kumquats (about 24)
1-1/2 cups chopped orange pulp (about 2 med)
1-1/2 cups sliced orange peel
1/3 cup lemon juice
1-1/2 quarts water
9 cups sugar
Combine all ingredients, except sugar, in a large saucepot. Bring to a boil and cook until peel is tender. Measure fruit and liquid. Add 1 cup sugar for each cup fruit mixture, stirring until dissolved. Cook rapidly to gelling point. As mixture thickens, stir frequently to prevent sticking. Remove from heat. Skim foam if necessary. Ladle hot marmalade into hot jars, leaving 1/4 inch headspace. Adjust two-piece caps. Process 10 minutes in a boiling water canner.
Yield: about 8 half-pints.
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