These Honeyed Preserved Kumquats are an easy way to keep the sweet and tart flavor of kumquats around the house a bit longer than the brief kumquat season.
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour, 15 minutes
Yield: 6 pints of Preserved Kumquats
Ingredients:
- 2 lbs. kumquats
- 3 cups water
- 2 cups honey
- 1/2 cup sugar
- 6 half-pint jars (or 3 pint jars), sterilized
Preparation:
- Cut off stems from kumquats. Either poke a small hole or two in each kumquat with a skewer or toothpick for pretty whole fruits, or cut kumquats in half and remove any seeds for less elegant halves with seeds already removed.
- In a medium saucepan, bring water, honey, and sugar just to a boil. Add kumquats and bring back just to a boil. Adjust heat to maintain a steady simmer and cook, skimming off any foam that develops, until kumquats are tender, about 25 minutes for halves and 40 minutes for whole kumquats.
- Transfer hot kumquats to sterile half-pint or pint jars and screw on lids. Bring a canning kettle full of water to a boil and hot-water process the jars for 10 minutes.
- Let cool and store in a cool, dark place for up to six months. Once a jar is opened, keep it in the refrigerator.
