Kumquat Marmalade

• 3½ pounds kumquats
• sugar
• water
• 1 tsp. salt

Wash kumquats, cut into half, and squeeze out the juice and seeds. Soak in water to cover with 1 tsp. salt over night. Drain all the water out then add 1 cup water. Cook 10 minutes. Add 1 to 2 cups sugar to the peel. Boil slowly until thick. Be careful not to burn. Pour into hot sterile glasses and seal with paraffin.