Cut cumquats
into quarters, remove and reserve seeds. Put seeds and 250ml of the
water in small bowl; cover, set aside. Combine fruit with remaining
water in large bowl. Stand both fruit mixture and seeds, separately,
overnight.
Drain seeds
over small bowl; reserve liquid, discard seeds. Combine fruit mixture
and seed liquid in large saucepan; bring to a boil. Reduce heat; simmer,
covered, about 45 minutes or until rind is tender. Measure fruit
mixture, allow 1 cup (220g) sugar to each cup of fruit mixture. Return
fruit mixture with sugar to pan; stir over heat, without boiling, until
sugar dissolves. Boil, uncovered, stirring occasionally, about 25
minutes or until jam jells when tested. Stand 5 minutes; stir in
liqueur. Pour hot jam into hot sterilized jars; seal while hot.
