sortasushi- 04:34 pm PDT - May 3, 2001 -#7151
"It tastes like licorice," the girl said and put the glass down. "That's the way with everything."

from New Southwest Cooking, by carolyn dille, and susan belsinger, reprinted without permission:

Kumquat Jalepeño Marmalade

makes about 4 1/2 pint jars

1 pound kumquats, trimmed and sliced
3 cups water
3 cups sugar
1/2 pound jalapeño peppers, stemmed, seeded, and cut into rings

1. in a large enameled or stainless heavy-bottomed pot, soak the sliced kumquats in the water with 1 cup of the sugar for 24 hours.
2. add the rest of the sugar and the jalepeños to the pot with the kumquat slices and stir well. place the pot over medium-high heat and bring to a boil, stirring occasionally.
3. keep the marmalade simmering, stirring occasionally, for about 30 minutes. when the marmalade reaches the stirring stage, or 220° on a candy thermometer, ladle into hot sterilized jars and seal.

n.b. i've never actually canned this stuff, just put it into 2-quart plastic and kept it refrigerated until it was all used up. the high amounts of natural pectin in the kumquats keep it really simple.