Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Whole kumquats
3/4 c Granulated sugar
3 c Dark brown sugar, packed
1/2 c Water
3/4 c White vinegar
1/2 c Raisins
1 lb Rhubarb; cut in 1-in. pieces
1 c Chopped celery
1 lg Onion; chopped
1 Green bell pepper; chopped
2 Garlic cloves; crushed
1/4 c Slivered citron
1 lg Orange
- juice grated peel only
1 c Peeled chopped gingerroot
1 tb Worcestershire sauce
2 ts Salt
1 ts Curry powder
1 ts Ground allspice
1 ts Ground cinnamon
1 ts Ground ginger (optional)
1 ts Black pepper; -=OR=-
1/2 ts -Red pepper (optional)

Rinse kumquats in hot water. Slice kumquats lengthwise
and remove seeds. Place in large heavy pan with sugars
and water. Mix well and simmer slowly, uncovered, 30
minutes. Add vinegar, raisins, rhubarb, celery, onion,
bell pepper, garlic, citron, orange juice and peel,
gingerroot, Worcestershire, salt, curry powder,
allspice and cinnamon. Mix well. Simmer slowly,
uncovered, until mixture is dark in color, about 4 to
5 hours, stirring occasionally. Taste and add ground
ginger and pepper, if needed. Pour into hot sterilized
jars and seal immediately. Makes about 4 1/2 pints

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