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What do you do with a bunch of kumquats? Answer: Make marmelade. It is yummy and easy to make. It’s wonderful on a freshly baked scone or toast.
1. Wash kumquats and orange, and then thinly slice the orange. Be sure to remove any seeds, but do not remove the skins.
2. Measure the fruit and any juice, as well as the lemon juice, and place in a large ceramic bowl. For every 1 cup of the fruit mixture, add 2 cups of water into the bowl. The amount of water listed above is only an approximate measure and will vary according to the amount of fruit mixture measured.
3. Cover the bowl of fruit mixture and let it sit for at least 4 hours or overnight. Do not drain this mixture.
4. Wash and sterilize about 8 pint-sized canning jars, rings and lids. You may not need this many, but err on the safe side.
5. Measure the fruit mixture into a non-reactive pot and add 3/4 cup of sugar for each 1 cup of fruit. The total amount of sugar listed above is an approximate measure and will vary according to the amount of fruit mixture.
6. Bring all of the ingredients to boil, being careful not to let the foaming mixture boil over. Stir frequently until the mixture reaches 220 F on a candy thermometer. At this point the mixture should coat the back of a spoon and start to jell somewhat when the spoon is chilled.
7. Fill the sterilized pint jars with the fruit mixture, leaving about 1/2 inch of head space. Screw on the canning lids.
8. Process the jars according to standard safe canning practices for marmalade. I processed mine in a boiling water bath (water must cover the tops of the jars) for 5 minutes.
9. Remove the jars from the water bath and set them on the counter to let them cool. You should hear a popping sound as the jars seal and the top of the lid will be firm and flat to the touch.
10. Remove the jar rings when cool. You can decorate your handiwork with ribbons and labels, etc.
Opened jars must be refrigerated and are good for several months. The sealed jars have a 1-2 year shelf life.
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Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!