Kumquat Jelly 11/2 cups kumquat juice
11/2 tablespoons Orange Curacoa 1/2 cup sugar
1 tablespoon granulated gelatine
1/4 cup Sauterne
2 tablespoons cold water
Wipe three-fourths box kumquats, cut in slices, add cold water to cover, bring slowly to boiling-point, and cook slowly one-half hour; then strain; there should be one and one-half cups juice. Add sugar, wine, and curacoa. Soak gelatine in cold water, and add to first mixture heated to boiling-point; then add salt. Strain, turn into individual mould, and chill. Remove to serving dish, and garnish with halves of kumquats, cooked in syrup until soft, drained, and rolled in sugar.
Was this article helpful?