3 quarts water
2 cups thinly sliced kumquats
One and one-half sliced orange peel
One and one-half cups chopped orange pulp
1/3 cup lemon juice
Sugar, about 9 cups

Add water to fruit; cover and let stand in a cool place overnight. Bring to boiling and cook until peel is tender. To each cup of fruit mixture, add 1 cup sugar. Stir until sugar is dissolved. Cook rapidly to jellying point, about 45 minutes. Stir occasionally to prevent sticking. Pour boiling hot into jars and process 10 minutes.

Yield: about 8 half pints.