Kumquat marmalade
From Burden's Landing
Notes
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Most recipes seem to ask for a 1:2 ratio (by weight) of fruit to sugar. When I made a test batch on February 21, 2010, I used a 2:1 ratio of fruit to sugar, and it was fine. Jessica even thought it was a bit sweet. I might try a 4:1 ratio next. Jessica tried making it at a 6:1 ratio, and she said it was to sour.
When you add the sugar, you're supposed to bring it to 222 degrees F, approximately 15-20 minutes. When you place a teaspoon onto a chilled plate and let sit for 30 seconds, it should become a soft gel that moves slightly. I stopped at about 210 degrees, because I was afraid it was going to burn, and the texture was fine.
