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!