Yield: 6 half-pint jars
4 cups pulverized kumquat skins (approximately whole kumquats) or lbs
1/2 cup orange juice
2 cinnamon sticks
7 packets Splenda®
1/2 package SureJell® pectin
||Bring whole kumquats to a boil in water to cover. Boil 5 minutes, covered. Drain and cool.
||Remove centers of kumquats, leaving just the skins. Pulverize in a food processor as fine as possible.
||Return to the pot. Add orange juice and cinnamon sticks.
||Bring to a light boil, stirring to protect the bottom of the pot from burning. Reduce heat to medium-low and continue to cook, covered, for 20 minutes. Stir often.
||Stir in Splenda®. Stir in Sure Jell® and bring to a boil, stirring constantly. Boil 1 minute only. Remove from heat and fill sterilized jars.
||Seal the tops tightly and turn jars upside down for 5 minutes.