Kumquat ginger and Chinese 5 spice Marmalade

Paul Heerlein

Chef Instructor Hawaii Community College West Hawaii

 

 

8 cups thinly sliced Kumquats

.5 cup Tangerine Juice

6 oz pectin

5.5 cups sugar

3 T finely minced fresh ginger

1 tsp (heaping) Chinese 5 spice

 

 

In a sauce pan combine the kumquats, tangerine juice and bring to a boil. Slowly add the pectin while whisking and bring to a second boil. Add sugar while whisking and bring to a boil. Turn off the heat and stir in the ginger, 5- Spice and bottle immediately.

Boil the jars for twenty minutes.

 

*Note: The jars must be covered with at least 2- inches of boiling water.

Jars must be washed and sanitized prior to starting.

@Label and store the marmalade.

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