1kg cumquats, halved
1 lemon, thinly sliced
1.5 litres water
Approximately 4 cups (800g) Chelsea Jam Setting Sugar

1. Place cumquats and lemon slices in a large saucepan and cover with water. Bring to the boil. Reduce heat to a low simmer, cover with lid and cook the fruit for 30 minutes. Remove lid and cook for a further hour. Regularly skim off the froth as it comes to the surface.

2. Line a large sieve with muslin and place over a large bowl. Pour cumquat mixture into the sieve. Set aside overnight to drip into the bowl. Do not push through sieve.

3. Place a saucer in the freezer. Measure the cumquat liquid into a saucepan and add an equal quantity of jam setting sugar to the liquid. For example, if you have 4 cups of cumquat liquid add 4 cups of Chelsea Jam Setting Sugar. This may vary depending on the size of saucepan used.

4. Stir cumquat mixture and sugar over a medium heat for 1 minute or until sugar dissolves. Bring to the boil and boil rapidly for 4 minutes or until it forms a syrupy consistency (removing any scum with a large metal spoon).

5. Test a small amount of jelly on the cold saucer (the surface should wrinkle when a spoon is pushed through it).

6. Ladle hot jelly into sterilised jars and screw on lid to seal. Turn upside down for 5 minutes to draw a vacuum. Turn upright and set aside until cooled. Label, date and store in a cool, dark place. Refrigerate after opening.