Kumquat Marmalade

1. Slice the Kumquats ⅛ inch thick. Remove seeds as you go.

2. Add the sliced kumquats to a 4-quart pot. Add sugar and water and mix well to combine evenly. Let the mixture sit for an hour or so or overnight if you have the time.

3. Bring to a boil over medium-high heat. Skim off the foam that rises to the surface. Reduce the heat to low, so you consistently see a few bubbles.

4. Cook for 35 to 45 minutes or until the marmalade is thick and bubbly. Stir more frequently as it thickens.

5. Ladle into 4 sterilized ½ pint jars. Seal and flip over to cool upside down. Store in a cool, dark place for up to 6 months or in the refrigerator. Extra marmalade can be refrigerated in a small container and used first.