• 1 kg Cumquats, washed 1 kg white sugar (plain, not jam sugar 1/2 Cupwater Tools: Pressure Cooker Wooden spoon Small piece muslin cloth Kitchen string 4 clean glass jars, sterilised in the oven at 100 degrees, when your sugar is added Small saucer, placed in the freezer

Recipe Steps:

• Cur your cumquats into small quarters and get them into the pot, remove the pips. It's incredibly time consuming, but very much so worth it at the end
• Use the muslin cloth to wrap up all the seeds and tie with the kitchen string, leaving one length quite long. Put the small bag into the pot, using the string to tie onto the handle outside the pot, so it's easy to pull out later.
• Add the cup of water, into pressure cooker,let it cook until the cooker whistles twice. You want to soften the rind, so depending on how thick the cumquat skin is, and how thin you've cut it, this takes 25 mins. Just check regularly after the 15 min mark - if it's still got a bit of bite, leave for another 10 minutes, and then check again
• Once your rind is soft, remove the muslin bag, squeeze out the excess juice (careful: hot!) and discard. . Bring to the boil and simmer until the setting point is reached.Just take a couple of minutes to remove the scum that collect around the edges of the pot.Put your glass jars in the oven now too to sterilized.
• Taking your time, spoon your jam into your glass jars. I like to do this over the sink, with a tea towel wrapped around the jar to protect my hand, and going spoon by spoon. If you're more techy, you can always use a funnel and slowly pour your jam into your jars. 8. Lid them, and let cool! This jam will last in a cool dark place for 12 months, and then refrigerate after opening. 9. Now just get some fresh sourdough bread, a little lovely salted butter, and indulge in your own handmade cumquat jam!