by Syd Pemberton

Cumquats, like Seville oranges, are in season for only a short time, and make one of the most flavoursome marmalades. This recipe makes about 5 x 375g jars.

Ingredients:

1 kgs cumquats

1 litre of water

Sugar (see below for quantity)

Directions

Wash the fruit and thinly slice on a plate to catch any juice and pips.  Tie pips in muslin bag and place into a bowl with the juice, cumquats and water.

Leave overnight in a cool place.

Pour into a preserving pan and gently bring to the boil.  Cook for about 1 hour, then remove from the heat, cool and leave overnight.

Measure liquid and cumquat pulp in a measuring jug.  Add approximately the same amount of sugar to the fruit.  Place in a preserving pan, and slowly bring to the boil, stirring to dissolve the sugar.  Cook at a rapid boil until setting point* is reached.  Remove from the heat and pour into warm, sterilised jars and seal.

* 105°C on a sugar thermometer.  If you don’t have one, drop a teaspoon of the marmalade onto a chilled saucer, put it in the fridge to cool enough to touch, then push a finger across it. If the surface wrinkles, it has reached setting point. If not, return to the boil for a further 5 minutes, then test again.