food52hotline Could these Lillet kumquat conserves be put through a water bath canner? http://t.co/cq0lvJ3Z
Diana B is a trusted home cook.
It's going to take a Master Food Preserver to answer your question reliably, because I'm not sure the sugar levels are sufficient for safe canning, nor how alcohol affects the mix. The level of fructose in agave syrup is quite variable (55% to 97%). Also, using that much honey in place of the sugar can alter the gel structure, although in this case, pectin in the kumquat peel may counter that tendency. It might be safer to find an approved kumquat preserve recipe and doctoring it a bit with Lillet. Here are a couple: http://www.sbcanning.com...
I am with Diana B I preserve and can and have for years and I would not water bath can this recipe for the same reasons Diana points out. Also my guess is that the fruit will come out discolored from the alcohol. You can freeze it safely and take it out when needed.
How to freestyle berry jam
Freestyle berry jam.
A toast to toast.
We're obsessed: wooden everything.
The new Food52 office.
Octopi my heart.
Please enter a valid email address.
Well played. You deserve a cookie.
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.