1/2 lb kumquats
3/4 c sugar
1 1/4 c water
Sterilize your jars for 10 minutes in boiling water. Set aside. Add lids and rings to the hot water and leave on low. Wash and thinly slice your kumquats, reserving the ends and seeds in a separate bowl. When all the fruit is chopped, put the ends and seeds in cheese cloth and tie in a pouch. You want as much pectin as possible in your marmalade, and this will add to the batch.
In a heavy bottom saucepan, bring the fruit, seed pouch and water to a boil. Simmer for 5 minutes. Add sugar and stir to dissolve. Mixture may seem thin, but don’t worry, it will thicken up. Raise temp to medium high. Stir frequently. When foam, then larger bubbles start to appear, check the temperature with a candy thermometer. Jam will set around 210-220 degrees. You can see the liquid starting to thicken as you get closer. When the jam is ready, ladle into jars. Wipe the rims, then top with hot lids. Return jars to hot water. Bring to a boil for 5 minutes. Cool on a rack. Makes 3 – 1/4 pint jars.