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®
||Squeeze and measure the juice.
||Wash and remove the outer skins from the kumquats, discarding the centers. Pulverize in a food processor, or mince fine by hand.
||Place together in a pot and bring to a boil, stirring. Reduce heat to low and cook 10 minutes, stirring often.
|| Stir in the Gr. Marnier.
||Stir in the pectin, a little at a time, to avoid lumps. Bring to a boil.
||Add the Splenda® all at once, stirring. Bring to a complete boil. Boil, stirring, exactly 1 minute.
||Remove from the heat and fill the sterilized jars according to the package directions on the pectin.