Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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       large        Onion -- chopped
   1       large        Green bell pepper -- chopped
   2       cloves       Garlic -- crushed
     1/4   c            Slivered citron
   1       large        Orange juice & grated peel only
   1       c            Peeled & chopped gingerroot
   1       tb           Worcestershire sauce
   2       ts           Salt
   1       t            Curry powder
   1       t            Ground allspice
   1       t            Ground cinnamon
   1       t            Ground ginger (optional)
   1       t            Black pepper -- -=OR=-
     1/2   ts           Red pepper (optional)

Preparation:

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