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“An old timey recipe from the Western chapter of the US Regional Cookbook, Chicago Culinary Arts Institute, 1947. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these modern techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.”
READY IN:
48hrs 30mins
YIELD:
6 half-pints
UNITS:
US

Ingredients Nutrition

Directions

  1. Wash and dry kumquats; slice thinly and remove seeds.
  2. Add lemon and water; let stand overnight.
  3. Heat to boiling point and cook until peel is tender and clear.
  4. Let stand again for 24 hours; add sugar and cook very slowly until mixture thickens sufficiently, stirring occasionally to prevent scorching.
  5. Pour into sterilized jars, seal and process in boiling water bath for ten minutes.

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