Spicy Kumquat and Almond Conserve/Jam
A rich and special preserve packed with flavour to serve either on toast or with oatcakes and cheese.
Toast the almonds in a dry pan for a couple of minutes until golden and releasing their aroma, remove from pan and set aside.
Cut the kumquats into slices and pick out the pips/seeds and reserve for your spice bag.
Put the pips/seeds and all spices into a small piece of muslin and tie closed.
Place the spice bag, sugar, kumquats and water into a heavy based pan and heat gently till sugar dissolved.
Raise temperature to boil for 5 minutes.
Lower temperature and simmer for 20 minutes.
Scoop out the fruit and pack into a sterilised jar along with the toasted almonds.
Half fill the jar with brandy.
Boil the syrup in the pan for 5 minutes then top up the jar with it.
Close jar with tight fitting lid and shake.
Calories: 1136kcalCarbohydrates: 260gProtein: 11gFat: 13gSaturated Fat: 1gSodium: 44mgPotassium: 816mgFiber: 26gSugar: 229gVitamin A: 885IUVitamin C: 133mgCalcium: 315mgIron: 5mg
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