KUMQUAT-ORANGE MARMALADE
SPLENDA®
Yield: 4 half-pint jars
3 cups freshly squeezed orange or tangerine juice
1 cup kumquat skins, pulverized in a food processor, or finely minced by hand
1/3 cup Gr. Marnier liqueur
1 package Low Sugar SureJell®or Bell® pectin powder
7 individual packets Splenda®
| 1. |
Squeeze and measure the juice. |
| 2. |
Wash and remove the outer skins from the kumquats, discarding the centers. Pulverize in a food processor, or mince fine by hand. |
| 3. |
Place together in a pot and bring to a boil, stirring. Reduce heat to low and cook 10 minutes, stirring often. |
| 4. |
Stir in the Gr. Marnier. |
| 5. |
Stir in the pectin, a little at a time, to avoid lumps. Bring to a boil. |
| 6. |
Add the Splenda® all at once, stirring. Bring to a complete boil. Boil, stirring, exactly 1 minute. |
| 7. |
Remove from the heat and fill the sterilized jars according to the package directions on the pectin. |
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