Candied Kumquats


It’s raining kumquats. Literally. My friend Garrett found a fully loaded kumquat tree on his campus and now we are quite flush with them.

A few days ago Garrett brought a jar of these candied kumquats over and we’ve been nibbling on them ever since. Ridiculously easy to make, candied kumquats are half condiment, half candy.

You can use them on salads, pork, chicken, cheesecakes, or even with chocolate ice cream. Or you can do what I do, which is to sneak a couple out of the fridge and just eat them straight. Sticky gooey goodness!

Candied Kumquats Recipe

  • Prep time: 10 minutes
  • Cook time: 30 minutes


  • 4 cups of roughly chopped kumquats (roughly 1-1½ lbs.)
  • 1 cup of water
  • 2 cups of sugar


1 With a pairing knife roughly chop the kumquats. Discard any seeds you can that are easy to get too, but they're edible so don't fret if some get chopped up or stay in the fruit. Feel free to leave any small kumquats whole.

2 Heat the water and sugar over high heat until it comes to a boil. Simmer for 4 minutes. Add the kumquats and simmer for 10 minutes.

3 Drain the kumquats through a sieve set over a bowl. Return the syrup to the pan and simmer for 5 minutes to reduce the syrup. Combine the kumquats and 1/4 cup of the syrup together.

Serve or jar and refrigerate. Can be stored for up to two weeks.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Candied Kumquats on Simply Recipes. Thank you!


If you make this recipe, snap a pic and hashtag it #simplyrecipes — We love to see your creations on Instagram, Facebook, & Twitter!


Kumquat Salsa here on Simply Recipes

Candied mandarinquats from C(h)ristine of Muffin Top

Garrett's Kumquatinis

Candied kumquats and mandarinquats from Pim of Chez Pim

Candied citrus in blood orange syrup from The Tomato Tart

candied kumquats

Never miss a recipe!

Subscribe to Simply Recipes free via email:

Showing 4 of 19 Comments

  • Paul

    Thanks for the reply. I’m using your recipe as we ‘speak’.


  • Paul

    That campus wouldn’t be San Diego State would it by any chance. When I was there ’74 to ’78, there was a kumquat tree on campus that made LOTS of kumquats.


  • Jon

    Love this simple recipe Elise, this was my first effort with kumquats and it is delicious! Will now explore other kumquat options such as marmalade, and cooking these little gems with microwave. At some point I’ll try blending in other citrus or ginger/cloves/cinnamon.
    Thank you!

  • Joan mace

    This is a great recipe. You can also add, dried fruit and a hint of fruit liquer. *note* No need to peel, and you can rough chop, our slice. Depending on the size of fruit, you may want to remove larger seeds.

  • Kathy

    These are ripe down here in the deep south. I have a few friends who have trees that are so loaded they don’t know what to do with them. Last year, I made a small batch of kumquat marmalade, which was delicious. This year, in an effort to preserve more of them quickly, I will try this. Thanks! It is the simplest recip I have found yet.

View Responses / View More Comments / Leave a Comment