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Kumquat conserve
Preparation info
- Makes approximately
1 litre
- Difficulty
Easy
- Ready in
50 min
Appears in
Published 1998
Bettering a good home-made marmalade for breakfast is difficult, but this bright and zesty preserve is sure to become a favourite. Kumquats, originally native to China, are small bittersweet fruits with edible skins.
Ingredients
675 g 1 lb 6 oz 675
Method
- Roughly chop the kumquats into fairly small pieces and layer in a large bowl with the sugar. Cover and leave to stand overnight. You may, depending on the ripeness of the fruit, be able to reduce this time by an hour or so; however, the sugar should be virtually dissolved and the juice running out of the kumquats.
- Tip the fruits and all the sugary juices into a la
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