Cumquat ginger marmalade

Cumquat ginger marmalade (with thanks to Loes for sharing her recipe)

By popular demand, here is Loes' recipe for Cumquat ginger marmalade. It is a favourite in her family and even liked by those who are not normally marmalade fans!

Ingredients:

• 1 kg cumquats
• 1.25 litres (5 cups) of water
• 2 tablespoons fresh lemon juice
• 1.25 kg (5 cups) sugar
• about 200 grams stem ginger

Method:

• Cut the cumquats in half, remove seeds, tie the seeds in a piece of muslin.
• Slice the cumquats thinly, place into a large bowl with muslin bag and water, cover, and stand overnight.
• Transfer mixture to a large, heavy bottomed saucepan, stir in the juice.
• Bring to boil, simmer, covered, for about 30 minutes or until cumquat skins are soft.
• Discard muslin bag.
• Add sugar, stir over heat, without boiling, until sugar is dissolved.
• Add stem ginger.
• Bring to boil and boil, uncovered, without stirring for about 20 minutes or until marmalade jells when tested.
• Pour into hot sterilised jars and seal.

Makes about 8 cups.