2 cups thinly sliced kumquats (about 24)
1 1/2 cups chopped orange pulp (about 2 medium)
1 1/2 cups sliced orange peel (about 2 medium)
1/3 cup lemon juice
1 1/2 quarts water
Sugar (about 9 cups)
Combine all ingredients, except sugar, in a large saucepan. Bring to a
boil and cook until tender.
Measure fruit and liquid. Add 1 cup sugar for each cup fruit mixture, stirring until dissolved. Cook rapidly
to gelling point. As mixture thickens, stir frequently to prevent sticking. Remove from heat. Skim foam if
necessary. Ladle hot marmalade into hot jars, leaving 1/4 inch headspace. Adjust two-piece caps.
Process 10 minutes in a boiling water canner. Yield: about 8 half-pints