Kumquat Preserves
December 28th, 2009
Kumquats can be eaten as a snack or with other food such as sandwiches to add an exciting tangy flavor. Fresh kumquats can be used in flavoring bread, cakes, cookies, pies, and cheese cake. Kumquats in sauces, marmalade, jelly, and glaze are exceptionally tasty and are a particular treat as a topping for bread, biscuits, and cakes. Source: Kumquatgrowers
This recipe is easy and the preserve is delicious. You can eat it straight out of the jar, or on toast, I like it with Syrian cheese, or it can be used to decorate desserts.
Let’s make Kumquat Preserves:
1. Wash kumquats thoroughly.
2. Prick each kumquat several times with a large needle.
3. Place kumquats in a large saucepan.
4. Pour enough boiling water to cover the kumquats and simmer, uncovered, until fruit is tender, about 25 to 30 minutes. Drain.
5, 6. Combine the sugar, lemon slices, and 1 quart water in a large saucepan.
7, 8. Bring to a boil and cook for 5 minutes.
9, 10, 11. Add the kumquats and simmer gently until fruit is transparent, about 25 minutes.
12. Remove from heat and allow to stand, covered loosely, overnight for the fruit to plump.
13. Discard the lemon slices.
14, 15. Bring the mixture, again, to a boil.
16. Skim the kumquats from the syrup with a slotted spoon and place them in hot sterilized half-pint jars.
17. Continue to boil the syrup until it reaches 220 °F (105 °C) on candy thermometer, about 8 to 10 minutes.
18, 19. Pour the boiling syrup over the kumquats to cover, about 1/4 inch from the top of each jar.
20. Seal and allow to cool at room temperature. Store in the refrigerator.
Kumquat Preserves
From: cooksrecipes / Servings:
PDF Text Only / Print With Images
| 2 pounds kumquat
Boiling water 4 cups sugar 2 thin lemon slices 1 quarter water |
Wash kumquats thoroughly.
Prick each kumquat several times with a large needle. Place kumquats in a large saucepan. Pour enough boiling water to cover the kumquats and simmer, uncovered, until fruit is tender, about 25 to 30 minutes. Drain. Combine the sugar, lemon slices, and 1 quart water in a large saucepan. Bring to a boil and cook for 5 minutes. Add the kumquats and simmer gently until fruit is transparent, about 25 minutes. Remove from heat and allow to stand, covered loosely, overnight for the fruit to plump. Discard the lemon slices. Bring the mixture, again, to a boil. Skim the kumquats from the syrup with a slotted spoon and place them in hot sterilized half-pint jars. Continue to boil the syrup until it reaches 220 °F (105 °C) on candy thermometer, about 8 to 10 minutes. Pour the boiling syrup over the kumquats to cover, about 1/4 inch from the top of each jar. Seal and allow to cool at room temperature. Store in the refrigerator. |
Notes and Tips
I halved the recipe.
I love this recipe! The photo of the fruit too is very appealing.
tasteofbeirut: Thanks!
Thanks for the post. Looks great and it’s just given me an idea of converting this into a jam.
jo: Thanks!
Love these!! I make kumquat marmalade every when when the market has them.. by far, my fav citrus.. Thanks for sharing
Yummy….