Kumquat Marmalade

4 heaping c whole kumquats, washed
2 lemons, washed
1 #303 can crushed pineapple
6 1/2 c sugar
1/8 t baking soda
1 box Sure-Jell

Julienne kumquats and lemons (unpeeled). Discard lemon seeds.

Add 2 1/2 c water and baking soda.

Simmer covered, stirring occasionally.

Add pineapple and its juice and the Sure-Jell.

Bring to a rolling boil and add sugar.

Bring back to a rolling boil and cook 1 minute.

Reduce heat so it's boiling but not as briskly. Skim foam and stir for 7 minutes, using a metal spoon.

Pour into sterile jars (see the watermelon rind pickles file for info).

Yield: 10 6-oz. jars. Takes 2 weeks to set up. Remember to refrigerate any jars that don't have a proper seal.

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