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Wash and slice fruit finely and remove seeds. Place the fruit in a large saucepan, cover with water and soak overnight (or for around 8 hours). Put the seeds in a separate container (such as a cup) and soak in a small amount of boiling water. Leave overnight. Next day strain the liquid from the seeds. Discard the seeds and add the water to the kumquats. Cook gently on a low heat until the fruit is tender and the liquid is reduced by half. Add the sugar and lemon juice. When all the sugar has dissolved, turn up the heat and boil rapidly until the mixture jells (around 30-45 minutes). Note: stir often, or the marmalade will burn! To test if the marmalade is jelling, spoon a little onto a cold saucer. If a skin forms, and it glazes on the surface and wrinkles when touched, it is ready. If it is still runny, boil for a little longer and test again. Pour into hot sterilised jars and seal. Note: If you have a bumper crop of kumquats, double the quantities.
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