Recipe Categories
Pickling & Jelly
Jelly 4

Kat's Cranberry Kumquats Jelly

1 C. honey

2 4-inch cinnamon sticks

2 T. crystallized ginger, minced

1 C. chopped kumquats, deseeded

1 12-oz. bag fresh cranberries

1 T. lemon juice

In a 4-quart saucepan, heat honey, cinnamon sticks and ginger to boiling.

Add kumquats and simmer until just soft. With a slotted spoon remove the kumquats and the cinnamon sticks; discard the cinnamon sticks.

Add cranberries to honey mixture in saucepan and cook until the cranberries burst. Remove from heat, stir in lemon juice and allow to cool. Stir kumquats back into the mixture and spoon it into jars.

Refrigerate.