If you've been gifted a bucket of cumquats this Autumn, a brandy marmalade is the perfect way to make sure they don't go to waste. Instead of just on toast use the marmalade in a self- saucing dark chocolate pudding, as a glaze for pork or duck and it is the perfect dipping sauce for dumplings when thinned down with a little boiling water and soy / tamari.
1.5 kg Cumquats
1.2 litres water
250 m L brandy
2.5 kg sugar (warmed)
Scrub fruit well, dry thoroughly and cut into quarters, or slices, remove pips, slice or shred very thinly.
Place in a your Fowlers Vacola Preserving Pan with water and cook gently, uncovered, until fruit is very soft.
Gradually add Jamsetta and warmed sugar, heat gently, stirring constantly until sugar dissolves. Add brnady.
Bring to the boil and boil vigorously for 15-20 minutes stirring occasionally.
Skim scum from the surface with metal slotted spoon , if necessary. Test for set.
Allow to stand for 5-10 minutes. Pour into warm, dry, sterilised jars and seal immediately
with Fowlers Kleerview Covers or Fowlers Preserving Wax.