This special Mother’s Day recipe is a labor of love…
Our Mother was always a great home cook and in her lifetime, went from working as a short order cook in a car hop diner to being head chef in a busy local restaurant. Almost completely self-taught, trial and error, she honed her culinary skills. In retirement, she continued cooking, experimenting and making her always-in-great-demand jams and jellies from all the fruits available almost year round in Florida.
This is my very favorite. It is the only marmalade I will eat; and not only do I spread it on English Muffins but it also makes an awesome glaze for grilled chicken on the barbecue.
First, wash kumquats and cut whole fruits in half, lengthwise, remove large seeds.
Remove pulp from the peel using your thumbs to push out the pulp.
Put pulp through a sieve two or three times, adding a little water, if necessary.
Cut peel into very fine slices, tossing out any blemished parts. (This is the labor of love part:)
2 cups Kumquat Pulp
2 cups No-Pulp Orange Juice
7 1/2 cups granulated sugar
2 cups Thinly Sliced Peel
Sure-Jell Powdered Pectin
1/2 tsp. Cold Butter
Put kumquat pulp and no-pulp orange juice in an 8-qt pot. Add Sure-Jell slowly, while stirring to avoid clumping. Add 1/2 teaspoon cold butter, it helps reduce the amount of foam that happens during cooking.
Place on a cold burner, add peel and cook on high heat, stirring constantly, until it comes to a rolling boil that you can not stir down. Add sugar all at once. Cook exactly one minute and remove from heat.
Using a metal spoon, push foam to the sides of the pot, scrape off and discard.
Working quickly, fill 8 oz. jelly jars to 1/8″ from the top. Put on lids and tightly screw on rings, shake jars and invert for five minutes. Repeat several times as they cool down to keep the peel from rising to the top.
Makes about 10 jars.