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Kumquat Preserves

2 pounds kumquats

Boiling water
4 cups sugar
2 thin lemon slices
1 quart water

1. Wash kumquats thoroughly. Prick each kumquat several times with a large needle.
2. Place kumquats in a large saucepan. Pour enough boiling water to cover the kumquats and simmer, uncovered, until fruit is tender, about 25 to 30 minutes. Drain.
3. Combine the sugar, lemon slices, and 1 quart water in a large saucepan. Bring to a boil and cook for 5 minutes. Add the kumquats and simmer gently until fruit is transparent, about 25 minutes. Remove from heat and
   allow to stand, covered loosely, overnight for the fruit to plump.
4. Discard the lemon slices and bring the mixture, again, to a boil. Skim the kumquats from the syrup with a slotted spoon and place them in hot sterilized half-pint jars.
5. Continue to boil the syrup until it reaches 220*F (105*C) on candy thermometer, about 8 to 10 minutes. Pour the boiling syrup over the
   kumquats to cover, about 1/4-inch from the top of each jar. Seal and allow to cool at room temperature. Store in the refrigerator.

Makes 2 pints.