Recipe#11251

Title: Kumquats

From: af961@james.hwcn.org (Helen Peagram) 
 Newsgroups: rec.food.preserving 
 Subject: Re: Kumquats 
 Date: 8 Jun 1998 09:45:53 -0400 
 Message-ID: <6lgpuh$fj7@james.hwcn.org> 

2 c thinly sliced kumquats
 2 c navel oranges, seed, chop
 7 c water
 1 ts grated fresh lemon rind
 3/4 c grand Marnier
 1 sugar equal to cooked fruit
 Place kumquats, oranges, and water in glass bowl. Cover and let
 stand in a cool place for 12 hours. Pour into medium saucepan and
 bring to a full, rolling boil over high heat. Cook for about 15
 minutes, stirring frequently. Remove from heat and stir in lemon
 and Grand Marnier. Measure this mixture and add equal amount of
 sugar. Again bring to a boil and cook, stirring frequently, for
 about 30 minutes. When mixture begins to gel, remove from heat and
 immediately pour into hot sterilized jars. Vacuum seal. Makes 6
 1/2 pint jars.
 Kumquats in Brown Sugar and Vanilla Bean Syrup
 4 c whole kumquats (25-30)
 2 c water
 1 c sugar
 1 c brown sugar, firmly packed
 1  vanilla bean halved lengthwise
 Place the kumquats in a large saucepan and add water to cover.
 Bring to a full boil and, when foam begins to form on the surface,
 reduce the heat to medium. Continue to cook for 10 min more. Drain
 the kumquats and set aside.
 In the same saucepan over a high heat, bring the water to a gentle
 boil.  Add the sugars, reduce the heat to medium, and stir constantly
 until the sugars have dissolved, about 3 min. Add the kumquats and
 vanilla bean and bring to a full boil. Reduce the heat to low and
 cook uncovered, stirring occasionally until the kumquats are
 transparent and soft, about 1 hour.  Many of the kumquats will have
 burst and their skins will appear transparent.
 Spoon the kumquats and syrup into a clean jar, let cool, cover,
 and refrigerate. They will keep, refrigerated, for up to 2 weeks.
 Candied Citrus Slices^
 2 oranges, sliced 1/8" thick
 2 clementines, sliced 1/8" thick
 4 kumquats, sliced 1/8" thick
 2 c water
 2 c sugar
 Bring sugar and water to a boil in a wide skillet.
 Using one fruit at a time, add to pan in a single layer. Reduce
 heat and simmer, uncovered, 20 to 40 minutes until translucent.
 Remove to a bowl with a slotted spoon. Repeat with remaining fruit.
 Pour syrup over fruit and refrigerate up to 3 months.
 Notes: Choose fruit with thin skins and scrub well before slicing