Title: Basic Berry Jam
Categories: Canning Preserve Etc Jam
Yield: 1 Servings

		Kumquats
		Sugar

Use only freshly-picked kumquats. Pick over carefully and wash, removing skin, hulls and debris. Measure kumquats by cupful, then place in enameled or stainless steel pot, mash well, and bring to a boil over moderate heat. Cook just until kumquats soften. Mash thoroughly by hand with a potato masher as the kumquats cook. For every cup of pulp, add 1 cup of sugar. Bring to a boil over moderately high heat and continue to boil until the temperature of the jam reaches 221 degrees F on a candy thermometer. (The stage at which the mixture will form a jelly of the desired consistency if a spoonful on a small dish is placed in the freezer for one minute. ) Keep an eye on the boiling jam and stir frequently! When jam is ready, ladle into sterilized jars, seal (either with jam jar tops or a thin layer of paraffin wax) and close, then submerge jars in boiling water for 1 hour.

Posted to MM-Recipes Digest V4 #6

Recipe by: Emily

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