Kumquat Preserves

1 servings Prep: 15 m Cook: 1 h 30 m Total: 2 h 30 m Intermediate
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Kumquats or kumquats fruits can be eaten skin and all and they can also be made and eaten as a delicious preserve. Maw-Maw loves making preserves and jelly with the abundance of citrus available at this time of the year - Share the wealth with taunts and cousins :-)

Ingredients

1 servings
  • 2 quarts kumquats (8 cups)
  • 1 - 10 ounce jars cherries drained
  • 1 - 20 ounce can crushed pineapple with juice
  • 7 cups sugar
  • 3 cups water
  • 3 teaspoons RealFruit Instant Pectin

Step-by-Step Instructions

  1. Wash kumquats and remove seeds.
  2. Combine seeded kumquats and cherries and chop in blender.
  3. In a large pot, combine all ingredients and bring to a boil.
  4. Lower heat and simmer for 1 1/2 hours. Stir frequently using low to medium heat.
  5. Fill very hot medium sterile jars and seal.

Common Problems and Solutions

Q: Why do I need to stir frequently?

A: The high sugar content can cause the preserves to scorch on the bottom of the pot if left unattended. Stir every few minutes to prevent burning and ensure even cooking.

Q: How do I know when the preserves are done?

A: After 1 1/2 hours of simmering, the mixture should be thick and syrupy. It will thicken more as it cools in the jars.

Q: What if I don't have RealFruit Instant Pectin?

A: You can use regular fruit pectin, but follow the package directions for the amount needed. The preserves may need slightly longer cooking time without instant pectin.

Tips and Techniques

Make sure your jars are properly sterilized and very hot when filling to ensure a good seal. Process in a water bath canner for 10 minutes if you want to store at room temperature for extended periods.

Ingredient Substitutions

  • cherries: dried cranberries or chopped fresh strawberries
  • RealFruit Instant Pectin: Sure-Jell or other fruit pectin brands
  • crushed pineapple: fresh pineapple, finely chopped

Equipment Needed

  • Large heavy-bottomed pot
  • Blender or food processor
  • Sterilized canning jars with lids
  • Jar lifter (for safe handling of hot jars)
  • Ladle or canning funnel

Historical Context

Kumquats were introduced to Louisiana in the 19th century and thrived in the warm climate. Making preserves was essential before refrigeration, and the tradition continues as a way to enjoy citrus fruits year-round.