Submitted by Bonnie Cassagne
4 cups thinly sliced kumquats (48)
1-1/2 cups chopped orange pulp (4 medium)
1-1/2 cups sliced orange peel
1/3 cup fresh squeezed lemon juice
1-1/2 quarts water
4 cups sugar
Combine all ingredients, except sugar, in a large sauce pot, simmer 5 minutes. Cover and let stand 12 to 18 hours in a cool place. Cool rapidly until peel is tender. Measure fruit and liquid. Add 1 cup sugar for each cup fruit mixture, stirring until sugar dissolves. Bring to a boil over high heat, stirring constantly. Cool rapidly almost to a gelling point. Remove from heat.
Skim foam if necessary. Ladle hot marmalade into hot jars, leaving a 1/4 inch headspace. Adjust two piece caps. Process 10 to 20 minutes in a boiling water canner.