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Prep 10 mins
Cook 55 mins
I recently came into a nice batch of kumquats and made this recipe. Lovely served as a 'spoon-sweet' (Greek-style, on a tiny plate, just 2 of the fruit and a glass of ice water to wash down the sweetness), or chopped up and served over premium (or homemade) vanilla icecream.
- With a sterilized sewing needle, make about 6 punctures in the skin of each kumquat; place in glass bowl; cover with 2 quarts water and 2 tsps salt; cover bowl and set aside for 12-24 hours; drain.
- Rinse with fresh water, drain, and add all the remaining ingredients; bring to a boil in a heavy saucepan over medium heat; cook for about 40 minutes, or until mixture begins to be clear & quite thick; remove from heat; cover and let stand for 2 days; again bring to a boil; boil for 3 minutes; remove the kumquats from the syrup and place into hot, sterilized, glass jars; continue to boil the syrup for another 6-7 minutes and immediately pour into jars, leaving 1/2" head space; seal.
- Cool and refrigerate or process jars in a hot water bath for 10 minutes.
A friend of my somehow came up with a quantity of kumquats for me to use here, &, cutting the recipe in half & was able to complete it! This is a great recipe, & THESE PRESERVES ARE SO TASTY & a new experience for me when served over some frozen vanilla yogurt! I look forward to using this recipe next year when I'm able to get more of this fruit! [Tagged, made & reviewed in Bargain Basement cooking game]