Recipe by Leggy Peggy
I first heard of kumquats when I moved to Australia in 1982 -- and then I discovered that my neighbours had an abundant supply. Fruit shouldn't go to waste, so I adapted this recipe from 'The Complete Book of Fruit' by Leslie Johns and Violet Stevenson. I have successfully doubled and tripled this recipe, but you will probably need to cook it longer to reach the jelling point. Time does not include overnight standing.
Top Review by Tim M.
This is a very simple recipe that works very well and tastes fantastic. I tripled the recipe with very good results. The key is to multiply everything by 3, to include increasing cook times. I've noticed that if you're using a larger kumquat, you're going to want to cut it into smaller pieces 1/8th's-1/16th's. I used kumquats off my tree so they were of varying sizes. I just made sure all the pieces were similar in size that went into the pot. I also used a 12" cast iron (with a ceramic lining), dutch oven on a gas stove, for the effort. On day two, cook until about half the water is boiled off and you get a nice orange in the water (about 15-20 minutes of hard boiling). I would highly recommend using brandy or dark rum as an additional ingredient. I used a tablespoon of brandy and it definitely made a difference in flavor. Hope this helps...
- 2 cups kumquats, sliced (some seeds removed)
- 4 cups water
- 1 1⁄2 cups sugar
- 1 -2 tablespoon brandy (optional)
Directions See How It's Made
- Slice the kumquats and put them in the water (in a pan that can be used on the stovetop). Let this stand overnight.
- The next day, put the pan on the stovetop and boil the fruit until it is tender. Then pour the fruit mixture into a bowl and let stand for another night.
- On the third day, transfer the fruit/water mixture to a cooking pot and add 1 1/2 cups of sugar. Add brandy if used. Boil this mixture until it jells (about 45 minutes).
- Pour into warm, sterilised jars and seal. Or use a processing method you prefer.