I’m glad it’s a good batch! I wish I could grow citrus here.

I’m curious about your colorful migrating animal statues… they’re so cute!

My New Zealand lemonade tree dried up so I picked the fruit. The peals feel fine but the flesh, while good' is very low on moisture and makes a good squeeze ball. I made marmalade with the peal. It was bitter but OK on toast.

Mmmm.... that looks amazing! I love kumquat marmalade on toast! My kumquats are only just starting to color up, and we've been munching ripe ones for the past couple days, but I've got a couple branches that produced some ugly fruit I'm going to try to make jam from. But mine won't be ready for another month or so. Little jealous. 😉😁

Thank you, everyone. It's a lot of work but the end product is well worth the effort.

Party_Music50, Salt and Pepper Shakers I've had for a very long time. They sit on the counter and watch me cook. There's never been anything in them; I just find them cute.

Congrats Kate! Looks tasty!

I learned something new! I didn't even know Kumquat was a citrus. I don't believe I have ever eaten one but I may have unknowingly eaten some in a fruit salad sometime.

Can you share your recipe Kate? My meiwa has yet to produce but I hope it will this season. A marmalade sounds like a nice thing to do with those fruit.

Travis, I followed the recipe on the paper inside the box of SureGel Pectin. I did put in the one box of pectin. It can take up to two weeks for the marmalade to set-up, so I'll have to report on that in the future.

I cleaned out all the insides and ran them thru' the foley mill to get the inside part but not the pith. I added that slurry to the chopped skins. The recipe called for water but I used orange juice instead. And, I mixed the powdered pectin with OJ, then added it right into the mixture.

Good luck on your future Marmalade.

Kate, does that mean you threw the recipe out?

Ugh..Looks nice)

Here is my recipe.

Used 1 New Zealand lemonade cut into 1/4's. Steamed lemon with little water till very soft. Put in Blender to chop up. Added 2 teaspoons sugar. Good for 10 slices of toasted bread. Sugar added to compensate for bitterness of rind. Next time use rind zest and remove most of pith. Hopefully then I will not need to add any sugar.

Mike, No I never did have an actual recipe. I follow the measurements for fruit and sugar on the SureGel box; it seems to work. Otherwise I do my own thing.

I was looking at making freezer marmalade and I was planning to boil it down to a viscus state at a temperature of 176F. This lower temperature greatly reduces the heat destruction of the fruit. The end product has to be frozen instead of canned because the 36F lower temperature will not adequately destroy pathogens. To get my water to boil at 176F I would have to set my canning operation at 24,000 feet above sea level or set up a vacuum pump that would pull 6.87 psi of vacuum. The boiling rate would have to be closely monitored to not over run the vacuum pump. Heat input in would have to meet the motor power to pull. I think I will abandon the venture

Steve