Follow Us on Facebook

Get updates from RecipeLion.com posted directly to your News Feed.

(1)

Kumquat Preserves

Rate This Article

Comment On This Article

Ingredients
  • 2 pounds kumquats
  • 4 cups sugar
  • 2 thin lemon slices
  • 1 quart water
Instructions

Scrub kumquats thoroughly. Prick each kumquat several times with a large needle. Put them in a large saucepan. Cover well with boiling water andsimmer, uncovered, until fruit is tender (about 25-30 minutes). Drain. Combine the sugar,lemon slices, and 1 quart water in a large saucepan. Bring to a boil and boil 5 minutes. Add the kumquats and boil 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 and bring the mixture, again, to a boil. Skim the kumquats from the syrup with a slotted spoon. Put them in hot sterilized half-pint jars. Continue to boil the syrup until it reaches 220 degrees on candy thermometer (about 8-10 minutes). Pour the boiling syrup over the kumquats, covering them well, to about 1/4 inch from the top of each jar. Seal and refrigerate. Yield 2 pints. Note: Recipes for calamondin and kumquats are interchangeable (or so my sister in Florida who has a couple of calamondin trees and regularly uses them with kumquat recipes tells me). You will find quite a few recipes online for the better-known kumquat.

Newsletter Signup

Free Newsletter!

Subscribe to our free recipe newsletter and we will send you delicious recipes and special offers to your inbox. Sign up today!

Please Wait

Thanks for signing up

Sorry, we could not sign you up.

Something worth saving?

Register now for FREE to:

  • SAVE your favorite recipes
  • ADD personal notes
  • GET fast cooking tips

 

Connect with Us

Find us online

Facebook Google Plus Twitter Pinterest Twitter Blog Email RSS

© Copyright 2013 Prime Publishing, LLC. All rights reserved.

www.recipelion.com