Kumquat Pomegranate Marmalade

Makes 4 Pints
4 Cups Kumquats (Sliced, deseeded, seeds set aside)
1/2 Cup Coconut Palm Sugar or other sweetener
1 Sliced Jalapeno Pepper
1 Ripe Pomegranate
2 cups Filtered Water
1/8 tsp. Sea Salt
Place the kumquat seeds into a spice bag, or tie them up into a small piece of cheesecloth. Put the kumquat slices, water, and bag of reserved seeds into a large preserving pot along with the Chile pepper and Pomegranate seeds. Bring to a boil, and boil uncovered for 15 minutes skimming off any foam that may form. Remove the pan from the heat and cover with a towel. Let it stand at room temperature for 8-12 hours.
After standing, fish out the Jalepeno pepper (but leave the bag of seeds in), add sugar to the pan and place over medium heat, stirring until sugar dissolves. Then, increase the heat to medium-high and bring to a boil. Boil for one minute, then remove the pan from the heat, cover again with the cloth, and let sit for another 8-12 hours.
Prepare jars, lids and rings as well as a hot water bath. Bring the kumquat mixture to a boil slowly, then raise the heat and continue boiling until it passes the spoon test, jells when dropped on a chilled plate, or until the mixture heats to at least 220 degrees.
Remove the pan from the heat, remove the bag of seeds, and skim off any foam. Let the mixture rest for 5 minutes. Ladle into pint, half-pint or quarter pint jars and process for 15 minutes in hot water bath.
Serve on hot English Muffins or your favorite crackers or crusty bread

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