Kumquat marmalade

1. Halve the kumquats, remove as many seeds as possible and cut into thin slices. Place the kumquats in a large saucepan, add the honey and 250 ml of water. Bring to the boil then leave the mixture to simmer gently for 30 minutes.
2. Squeeze the lime. Add the jam sugar and the lime juice to the marmalade then then leave the mixture to simmer gently on a low heat for another 30 minutes. Stir well from time to time.
3. Remove the pan from the heat, add the cinnamon stick. Leave to cool at room temperature for 30 minutes. Pour the marmalade into a spotlessly clean, boiled jam jar or preserving jar. You can store the marmalade for 4 to 6 months if kept chilled.

Enjoy!