Florida Cooperative Extension


minutes. Pour the soda water off and rinse the fruit thoroughly
in two or three changes of cold water. Drain well and slit each
kumquat with a sharp-pointed knife across the sections to prevent
them from bursting open while cooking and to facilitate pene-
tration of the syrup. Drop into an abundance of boiling water
and cook until tender. Drain. Boil the sugar and water together
for 10 minutes, add the drained kumquats, and cook until the fruit
is shining, clear, and transparent. Then cover tightly and allow
to plump 24 hours. The fruit will keep its shape better if the
cooking is done in a partially covered kettle. Reheat and pack
the kumquats into sterilized jars, strain and pour the hot syrup
over them, and process pint jars for 10 minutes at 1800 F. and seal.
 A group of 5 or 6 copper nails placed in a circle about 1/8 to
3/16 inches apart in a wooden spatula is convenient and effective
for puncturing small fruits like kumquats, limequats and cala-
mondins. Puncture both blossom and stem ends. Thus treated,
the fruit is not as likely to burst or split in cooking as when cut
with a knife.
 Kumquat Preserves No. 2
 Clean kumquats and puncture carefully. Drop into slightly
salted water and soak overnight; next day pour off salted water,
cover with fresh water and bring to a boil. Drain and repeat twice
in fresh water, cooking until tender.
 For 1 pint of fruit add 1/2 pint of sugar, 1/4 pint orange blossom
honey and 1 pint of water or orange juice. Drop fruit in the
boiling syrup and simmer until clear and syrup is slightly thick-
ened. Cover tightly while still boiling and remove from fire.
Plump over-night in the same vessel. The second or third day
place back on fire and cook until syrup is heavy.
 Pack in jars as suggested in previous recipe. If candied kum-
quats are desired for immediate consumption, drain, put on wire
racks to dry and when dry, roll in granulated sugar.

 Grapefruit Preserves
 Select well-ripened grapefruit of good color and thick peel.
Wash and grate carefully, removing all the yellow rind. Remove
peel and cut it into strips 1/2 inch wide. If preferred, the pulp
may be left in the fruit, and the fruit may be cut in halves, fourths
or eighths or in fancy shapes. To one pound of fruit add 3 pints
of cold water. Bring slowly to a boil. Then change water and
bring to a boil again. At the end of 10 minutes taste liquid on
peel; if very bitter, drain off and renew. If only slightly bitter,