Lemon Curd (Kumquat version)
Makes about 2 cups
5 tablespoons butter
1 cup kumquats — including peel, remove seeds and stems
1/2 cup orange juice or lemon juice
2/3 cup sugar
2 whole eggs
4 egg yolks
Stem and seed kumquats then puree with sugar in a food processor until smooth. In a 10-12” saucepan, melt butter over medium heat. Remove from heat and add kumquat puree, orange/lemon juice, whole eggs, and egg yolks. Stir with a whisk to blend well, then return to low heat and stir until mixture thickly coats a metal spoon (8-10 minutes). Pour into small jars; let cool; then cover tightly and refrigerate. This can be kept in the fridge for about 2 weeks or canned.
If canning: use the water-bath method. Ladle into clean, hot 4-ounce or half-pint canning jars, leaving 1/4 inch of headspace. Release trapped air. Wipe rims clean; center lids on the jars and screw on jar bands. Process for 10 minutes. Turn off heat, remove canner lid, and let jars rest in the water for 5 minutes. Remove jars and set aside for 24 hours. Check seals, then store in a cool, dark place for up to one year.