1. rinse the kumquats thoroughly and pat them dry, then finely dice them and remove the seeds.
2. mix the fruit cubes with the jelling sugar in a baking bowl and leave to stand for 3-4 hours with the lid closed.
3. boil the kumquat-sugar mixture in a large saucepan with the rum, lime juice and vanilla sugar and simmer for 5 minutes, stirring constantly.
4 Fill the finished jam into clean, hot rinsed and dry canning jars or screw tops, seal airtight and set Possibly add a bow and fine labeled label
Preparation about 40 min Marinate 3-4 hours About 1500 calories per jar.
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