FoodReference.com (Since 1999)

 

Recipe Section - Over 10,000 Recipes

Home   |   Articles   |   Food Trivia   |   Today in Food History   |   Food Timeline   |   RECIPES   |   Cooking_Tips   |   Food_Videos   |   Food_Quotes   |   Who’s Who   |   Culinary Schools & Tours   |  Food_Trivia_Quizzes   |   Food Poems   |   Free Magazines   |   Food Festivals & Events

You are here > Home > Recipes

 

FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

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
 

INGREDIENTS

    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
     

DIRECTIONS

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.
 

RELATED RECIPES

  Home   |   About & Contact Info   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2024  James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

 

FoodReference.com Logo

 

Popular Pages