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