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.