Instructions: Wash and drain the kumquats. Halve each one and remove the seeds. Chop coarsely by hand or in a food processor.

Place in a non-reactive pot, cover with the boiling water and simmer for 20 minutes. Remove from heat and set aside to cool.

Drain the cooled kumquats, RESERVING the juice.

Combine the kumquats, sherry, sugar and 1 cup (250mL) of reserved kumquat juice in a pot.

Cook over medium heat until the sugar is dissolved.

Boil rapidly for 2 minutes. Remove from heat and stir in pectin. Skim off foam if necessary.

Ladle into hot sterile jars and seal.

Yield : 5 half-pint (250mL) jars.

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