KUMQUAT CHUTNEY
The Bounty Of Central Florida by Valerie Hart
Yield: 8 (1/2-Pint) Jars
• 3 pounds whole kumquats (approximately 8 cups)
• 1 pound sweet Florida white onions
• 1 1/2 pounds combined green, yellow, red, and/or orange bell peppers
• 12 ounce bottle hot banana peppers
• 4 ounces peeled fresh gingerroot, grated or minced fine
• 1/2 pound chopped crystallized ginger
• 1 large head garlic
• Juice and finely chopped rind of 3 Key limes
• 1 tablespoon plus 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon ground allspice
• 1 pound golden raisins
• 1/2 cup apple cider vinegar
• 2 pounds light brown sugar
• Salt to taste
1. Prepare jars according to directions.
2. Wash kumquats well and cover with water in a large pot. Bring to a rolling boil. Pour off water and rinse kumquats under cold, running water. Allow to cool. Slice and remove the insides. If they contain juice, remove seeds and membrane only. Transfer in batches to a food processor and chop. Return to the pot.
3. Chop the onions, peppers, and ginger to the small chunky stage. Remove and peel the cloves from the garlic head. Pulverize in a food processor. Add all to the pot with the kumquats.
4. Add remaining ingredients Allow to stand 15 minutes Bring to a slow boil, stirring so ingredients will not stick to the bottom. Reduce heat to simmer. Cook slowly, covered with the lid on a slant to release the steam. Stir often and continue cooking 1 hour.
5. Fill jars immediately according to directions.
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