Home › Cold Desserts › Kumquat Jelly

Kumquat Jelly

1½ cups kumquat juice 1½ cup sugar 14 cup Sauterne 1½ tablespoons Orange Curaçoa 1 tablespoon granulated gelatine 2 tablespoons cold water Few grains salt Wipe three-fourths box kumquats, cut in slices, add cold water to cover, bring slowly to boiling-point, and cook slowly one-half hour; then strain; there should be one and onehalf cups juice. Add sugar, wine, and curaçoa. Soak gelatine in cold water, and add to first mixture heated to boilingpoint; then add salt. Strain, turn into individual mould, and chill. Remove to serving dish, and garnish with halves of kumquats, cooked in syrup until soft, drained, and rolled in sugar.