Lisa Atwood, Rebecca Courchesne, Rick Field

Kumquat Preserves

Preparation info
  • Makes

    4

    half pint jars
    • Difficulty

      Easy

Appears in
The Art of Preserving
The Art of Preserving

By Lisa Atwood, Rebecca Courchesne and Rick Field

Published 2012

  • About

Serve these elegant, bright orange kumquats whole or sliced alongside cake or over ice cream. The syrup can be added to sparkling water for a refreshing spritzer. Boiling the kumquats first removes any bitterness and helps the fruits cook more quickly in the sugar syrup.

Ingredients

  • 2 lb (1 kg) kumquats, stems removed
  • 2½ cups (20

Method

Have ready hot, sterilized jars and their lids.

In a large nonreactive saucepan, combine the kumquats with water to cover. The amount of water may be difficult to judge, as the kumquats will float. Bring to a boil over high heat. Reduce the heat to medium and cook, uncovered, for 10 minutes. Drain the kumquats.

In the same pan over high