Honeyed Preserved Kumquats
Honeyed Preserved Kumquats offer an easy method to capture the sweet and tart essence of kumquats, extending their season for enjoyment.
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Instructions
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Start boiling a canning kettle full of water.
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Remove kumquat stems; either poke holes in whole fruits or halve and deseed them.
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In a saucepan, bring water, honey, and sugar to a boil, then add the kumquats and return to a boil.
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Reduce heat to a simmer, cooking until tender (25 minutes for halves, 40 minutes for whole), skimming any foam.
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Transfer hot kumquats to sterile jars, secure lids, and process in the canning kettle for 10 minutes.
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Remove jars, cool completely, and store in a cool, dark place for up to six months; refrigerate after opening.