Can I make kumquat whiskey?

HINTS FOR WORKING WITH KUMQUATS:





Pick only those of bright orange color and firm skins. Discard those with dark imperfections or if they appear shriveled or feel soft to the touch. Kumquats with the stems still attached may be stored in the refrigerator up to one month.





KUMQUATS





Yield: 12 – pint jars


3 pounds large round ‘Meiwa’ kumquats


2 1/2 cups golden rum


1 cup triple sec liqueur


2 cups water


1 stick cinnamon


4 cups granulated sugar


Optional: Sliced sugared ginger (specialty stores or Renninger’s Twin Markets, “O Nuts”)


6 – pint jars with lids





1. Set jars into a dishwasher on the hot rinse cycle without detergent. When rinsed, line up on a clean surface. Set caps and lids into a pot and cover with water. Bring to a boil. Remove from heat.


2. Wash roundquats. Insert a small sharp knife all the way through the fruit from the stem through the bottom. Insert it again in the opposite direction, creating a cross. Cut all the way through so air and moisture will be able to fill the center. This is important so the quats will not collapse after cooking, making the skins shrivel and harden to become inedible.


3. Combine rum, Triple Sec, water, cinnamon and sugar and bring to a boil, stirring. Boil, uncovered, 10 minutes.


4. Add roundquats. Bring to a full boil again. Boil, uncovered, 20 minutes, or, depending upon the size of the fruit, until the quat is soft and cooked within. (How will you know? Remove one. Slice in half. Taste.)


5. Drain water from caps and lids.


6. Set a few pieces of sugared ginger on the bottom of each jar. Fill with roundquats and liquid. Do not crowd because the quats will absorb liquid. Cover and screw lids on as tight as possible. Shake each jar and wash under warm water. Push lids several times. They will “pop”, but, as the quats cool, the tops will become tight.





NOTE: If using oval kumquats, increase the sugar by 1 cup.





NOTE: Recipe may be doubled.

Can I make kumquat whiskey?
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KUMQUAT HAPPY JAM





7 pounds kumquats


1 pound sugar-glazed ginger, chopped


1 cup pasteurized Florida orange juice


1/4 cup Triple Sec liqueur


1/4 cup bourbon whiskey


4 pounds granulated sugar


Optional: 5 boxes (packets) Sure Jell® pectin








1. Boil whole kumquats in water to cover 1 minute. Drain and rinse under cold water. Cut into halves and remove pulp and seeds. Pulverize in a food processor or through a meat grinder in batches.





2. Soak ginger in cool water 15 minutes, or until softened. Pulverize in a food processor or through a meat grinder.





3. Return to pot and stir in orange juice. Triple Sec, bourbon, chopped ginger, and half the sugar. Allow to sit at least 15 minutes.





4. Bring to a boil, stirring. Reduce heat to medium. Cook, uncovered, 45 minutes, stirring often. Lower heat if jam begins to stick to the bottom.





5. Add Sure Jell® and remaining sugar. Bring to a boil, stirring. Boil 1 minute only and fill 1/2-pint jars according to directions.





Note- If you leave out the orange juice and cook the kumquat mixture longer, the consistency will thicken by itself, eliminating the need for any pectin at the end.