KUMQUAT HAPPY JAM
The Bounty Of Central Florida by Valerie Hart
If I could standardize a recipe I liked best, I would market my kumquat preserves and become a rich lady. However, my taste preference changes each time. More ginger. Less ginger. Sweet. Slightly tart. Add liquor. Who needs liquor? Thick consistency. Thin consistency. And, so, each batch has slightly different proportions. And, each time, it's better than the time before. All of which only proves that you can't go wrong with a kumquat.
Yield: 12 (1/2-Pint) Jars
7 pounds kumquats
1 pound sugar-glazed ginger, chopped
1 cup pasteurized Florida orange juice
1/4 cup Triple Sec liqueur
1/4 cup bourbon whiskey
4 pounds granulated sugar
Optional: 5 boxes (packets) Sure Jell® pectin
1. Boil whole kumquats in water to cover 1 minute. Drain and rinse under cold water. Cut into halves and remove pulp and seeds. Pulverize in a food processor or through a meat grinder in batches.
2. Soak ginger in cool water 15 minutes, or until softened. Pulverize in a food processor or through a meat grinder.
3. Return to pot and stir in orange juice. Triple Sec, bourbon, chopped ginger, and half the sugar. Allow to sit at least 15 minutes.
4. Bring to a boil, stirring. Reduce heat to medium. Cook, uncovered, 45 minutes, stirring often. Lower heat if jam begins to stick to the bottom.
5. Add Sure Jell® and remaining sugar. Bring to a boil, stirring. Boil 1 minute only and fill 1/2-pint jars according to directions.
Note- If you leave out the orange juice and cook the kumquat mixture longer, the consistency will thicken by itself, eliminating the need for any pectin at the end.
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