CUMQUAT COINTREAU JAM 

INGREDIENTS

• 1kg cumquats ( about 60 small ) 

• 1½ litres water 

• 1½ kg sugar, approximately 

• 3 tablespoons Cointreau 

CUMQUAT COINTREAU JAM RECIPE:

Wash fruit, and cut it into quarters or eighths, depending on the size of the fruit remove seeds, place seeds in a small basin, and cover with a little extra water stand overnight. Combine fruit with water in the basin, cover, and stand overnight. Next day, place fruit mixture in the boiler; strain seeds, place liquid into the boiler, press as much liquid as possible from seeds into the boiler, and discard seeds. 

Bring to a boil, reduce heat, and simmer covered 45 to 60 minutes or until the rind is tender. Measure the mixture, allow one cup of sugar to each cup of mixture, return the fruit mixture and sugar to the boiler, and stir over high heat without boiling until the sugar is dissolved. Bring to boil without stirring, boil uncovered as rapidly as possible for 25 to 35 minutes, or until the mixture will jell when tested on a cold saucer. Stand for 5 minutes, stir in Cointreau pour into hot sterilized jars, and seal when cold. 

Makes about 6 cups.

Also Read: BERRY JAM WITH KIRSCH