60 A feast of flavour Kumquat Method l Boil kumquats until soft. When they cool, strain and finely chop. Alternatively, grind them in a blender after removing the pits. l Put pulp in a pot, add sugar and simmer until sugar is dissolved. l Then, boil over high heat until the marmalade sets. Just before reaching setting point, add one tablespoon of lemon juice. l Pour hot marmalade in hot sterilised jars and turn them upside down to seal. l When the jars cool, store them in a cool and dark place. Ingredients 1 kg ripe kumquats ½ kg sugar 1 tbsp of lemon juice
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