Oh yes. It is that time of year again where I play with exotic citrus.
This year I decided to do something different with my Mandarin Kumquats. In the past I've candied them, syruped them, and marmaladed them.. but this year I found a recipe for Jellies.
I simmered my sliced fruit with some water and then used the resulting juice in the recipe for spiced apple jellies I found in The Craft of Baking by Karen DeMasco. The recipe was straight forward and easy to make, but it isn't mine so I don't feel I can reprint it. I do recommend the cookbook (as I would any cookbook that has a section on donuts, but I digress).
The jellies were lovely, but due to my own error (I forgot to add the corn syrup) they weep a little.
I do enjoy the tangy, slightly floral taste of the Mandarin Kumquats.
Next time I would use more fruit (I only used 5 or 6), and I would juice them before I cut up the rinds. I would also be more aggressive in my simmering. I was worried about bitterness, but I shouldn't have been.