Kumquat and Vanilla Bean Pâte (Fruit Jelly)

Kumquats are lovely combined with the rich aroma of vanilla in these French fruit jellies called pâtes.

30+ kumquats Should equal 1 1/2 cups of juice when cooked and processed. You may end up adding some water
1/2 vanilla bean
2 1/2 cups granulated sugar
1 tbsp butter I used salted, but unsalted will work as well
2 pouches liquid Certo pectin I've tried others and Certo is the best!

In a sauce pan of boiling water, cook the kumquats for about 10 seconds. This will soften the skin of the fruit, and remove some of the bitterness. Add the whole cooked fruit to a food processor and blend until well broken up.
Press through a strainer to get out the seeds and the rind. You may have to add some water or orange juice to get up to 1 1/2 cups of juice.
Add the juice and the sugar to a medium size sauce pot and bring to a boil. Once it is boiling you will cook the mixture for 5 minutes. Halfway through, add the butter and continue to cook. Be sure to stir constantly and make sure it doesn't boil over. You may have to adjust the temperature as you cook.
Once the mixture has cooked for the full 5 minutes turn off the heat and add the Certo. Stir until well combined. Pour into prepared baking dish. Let sit at room temperature until completely set, about 2 hours.
Cut with a sharp knife or cookie cutter and roll in sugar to serve. Can be served cold or at room temperature. Keeps for a few days in the refrigerator.