Kumquats 5 pounds
Icing sugar (cured) 70-100 grams
Sugar (cured) 30 grams
Lemon juice (boiled) 2
Maltose (boiled) 100 grams
Icing sugar (boiled) 70 grams
Homemade kumquat sauce recipe
Homemade kumquat sauce The way to make kumquat sauce Step 1
Soak in salt water for 20 minutes; The way to make homemade kumquat sauce Step 2
Cut the kumquats into small dices and marinate them in 70-100 grams of old rock sugar and 30 grams of sugar for 5-6 hours; The way to make homemade kumquat sauce Step 3
Make several times during the marination; The way to make homemade kumquat sauce Step 4
Removed the seeds will have 630 grams. Homemade kumquat sauce Step 5
Put the marinated kumquat paste into a kumquat paste with a wall-breaker Homemade kumquat sauce Step 6
Pour the kumquat paste from the wall-breaker into a casserole dish; Homemade kumquat sauce Step 7
Add 70 grams of icing sugar and start to simmer; Homemade kumquat sauce Step 8
After all of the icing sugar is melted, add 100 grams of maltose; Homemade kumquat sauce Step 8
After all of the icing sugar is melted, add 100 grams of maltose. Maltose; Homemade Kumquat Sauce Step 9
Stirring constantly over low heat Homemade Kumquat Sauce Step 10
Be sure to simmer over low heat or the jam will splash out (the splash of the jam on the skin is very hot, very hot Oh!). Homemade Kumquat Sauce Step 11
Squeeze the juice of two lemons (use a strainer so that you don't squeeze the lemon seeds into the pot); Homemade Kumquat Sauce Step 12
Continue to simmer the kumquat sauce with the lemon juice over low heat; Homemade Kumquat Sauce Step 13
The color of the kumquat sauce is gradually becoming darker, golden and thicker; (the sauce will be even better after it has cooled down). Homemade kumquat sauce practice Step 14
Boiled until the thick jam; homemade kumquat sauce practice Step 15
Five pounds of kumquats boiled into the jam, only 6 small boxes, put in the refrigerator freezer can be used for a long time. The way to make homemade kumquat sauce Step 16
Tips
Boiling jam can't hurt, keep stirring the jam, spattered out of the jam stained skin is a bubble, remember to simmer on low heat and keep stirring the jam Oh!