I have always adored Maggie Beer's recipes. Have always jealously coveted a chance to go to her Farm Shop in the Barossa. She is laughter and family and friendship and feasting all rolled into one. I adore her preserves, quince paste, verjuice and icecream....ooooooh the icecream!
I faithfully peruse Maggie's Harvest whenever I have preserving to do. Especially when the fruit in question is a little out of the ordinary. Lately we've been harvesting our cumquats and a dear friend delivered two beautiful bags of fragrantly sweet quinces. So, the night before round #3 of chemo I set to work on some cumquat marmalade.
Step one: Quarter these gorgeous golden orbs, removing the pips, then cover with water and soak overnight.
Step two: Measure fruit into a large heavy based pan
Step three: Cover with the same soaking water and cook until tender but still intact
Step four: Add the same number of cups of sugar as there was fruit then boil rapidly until the mixture is set. To test place a spoonful onto a cold saucer and leave in fridge for a few minutes. Push with your finger - if it wrinkles it is set. Spoon into sterilised jars. Voila!