Cumquat Jam

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Recipe's preparation

Day/night before:
1. Halve cumquats and remove pips.
2. Place cumqats in one bowl and pips in a cup
3. Pour a little water on the pips and the rest to cover the halved cumquats.
4. Allow to stand overnight.
Next day
5. Place fruit with water in mixing bowl. "Closed lid"
6. Drain thickened liquid off pips into to mixing bowl. "Closed lid" (This will be jelly like)
7. Wrap pips in a small square of muslin and tie with twine. Keep to one side.
8. Place lid and mc in place.
9. Pulse turbo 1 or 2 times to get desired consistency of fruit. Scrape down sides of bowl.
10. Add 500 g sugar and bouquet of seeds
11. Place lid with splash guard (or basket) on mixing bowl and set on "Counter-clockwise operation" speed 1 "Gentle stir setting" , 110 degrees c for 20 mins
12. Place a saucer in the fridge to cool.
13. When the jam is cooked it will ‘jelly’ or thicken when a small amount is dropped onto the chilled saucer. You may need up to 10 mins more cooking time.
14. Remove parcel of pips.
15. Cool slightly and pour into sterilised jars and seal.