I saw kumquats in my local supermarket and had an instant craving for marmalade. However, when it came to actually making it, I decided I did not feel like peeling the baby citrus fruit. So I made a kumquat jam instead.
I cannot explain just how exhausted I was. There was a conspiracy theory about me getting a good night’s sleep while we were on holiday. The layover at midnight on the plane did not bode well for the rest of the trip. Our apartment in Palermo was off the main road and I had thought it would be silent. But the street revellers certainly know how to keep the party going late into the night. And then people in the apartment blocks slammed the gate shut from early morning. We then spent a night close to Agrigento, in a hotel way off the road, on the beach. But, the castle along the way decided that a fireworks display until 2am was a good idea. We arrived in Ortigia and our apartment was in a piazza, behind a Church. I feared the bells would ring but thankfully this did not happen.
However, the street lights were so bright I had to use my eye mask. Which does not really block out all the light. We then spent a week where the Church bells rang – every 15 minutes. By the time we got on the plane to come home I was tired. And the midnight flight was not long enough for a good sleep. I also came home with blocked ears and needed to be on medication. Nothing too serious, and it knocks me out. But the sleep I got was not quality sleep. The night I stopped the medication I woke up every 2 hours. This sleeping like a baby continued for 2 weeks and all I was craving was a night of unbroken sleep. Which I finally got and woke up feeling so much better.
Click on the links for conversions and notes.
- 475g whole kumquats
- 500mls water
- 400g fructose *
- Place the kumquats into a blender and roughly chop
- Put the pulp into a large sauce pan and add the water
- Over a high temperature, bring to the boil
- Reduce the temperature and simmer for 45 minutes
- Drain the pulp through a fine sieve, leaving it to drip for 30 minutes
- Using the back of a spoon, press the juice out of the pulp
- Discard the pulp and measure the juice *
- Return to a clean sauce pan and add the fructose
- Place over a mdium temperature and stir until dissolved
- Increase the temperature and bring to a boil
- Leave uncovered to boil until you achieve a set temperature of 105° Celsius
- Remove from the heat and leave to stand for 15 minutes
- Carefully skim off any scum and pour into a sterilized glass jar
- Leave to cool completely before placing the lid on the jar
- Can be stored unopened for 12 months - refrigerate once opened