Phew! I just spent the last two hours preparing and canning 13 half-pints of Kumquat Curd. Only 12 half-pints would fit in the pressure canner, so the last jar is in the refrigerator waiting to be consumed. It won’t last a week in this house… I’m eyeballing it already.
If you want to can some of your own homemade Kumquat Curd (can you say awesome holiday gift?), check out the recipe. Be sure to leave 1/2″ headspace, and then using your pressure canner, can for 10 minutes at 10 pounds of pressure (add 5 pounds of pressure if you are canning above 1,000 feet). Easy peasy!
As long as we only eat 1 half-pint jar (8 ounces) per month, we will have plenty to last until next summer.