Pickled cumquats

Preparation info
  • Makes

    1.5 litres

    • Difficulty


Appears in

By Christine Manfield

Published 1999

  • About

Cumquats make great pickles and preserves because they have sweet, thick skins and little juice. Try them with duck, preserved meats, terrines and spicy sausages.


  • 1 kg cumquats, washed
  • water
  • 1 kg castor sugar
  • <


Put cumquats into a large saucepan and just cover with water. Bring to a boil, then simmer over low heat until fruit has softened, about 30 minutes. Strain and set aside. Bring remaining ingredients to a gentle boil in a large non-reactive pan, stirring until sugar has dissolved. Add cumquats and simmer for 20 minutes. Cover pan with a lid and stand for 12 hours or overnight.

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