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
PrintIngredients
- 4 cups of roughly chopped kumquats (roughly 1-1½ lbs.)
- 1 cup of water
- 2 cups of sugar
Method
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.
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Links:
Kumquat Salsa here on Simply Recipes
Candied mandarinquats from C(h)ristine of Muffin Top
Candied citrus in blood orange syrup from The Tomato Tart
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Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.
Candied Kumquats
I’ve made this a few times, and adapted it over time to simmer the kumquats for about 15 mins, not 10, and without separate reduction of the syrup, to make it even simpler. It’s a simple and very accessible recipe, absolutely delicious. Thank you. Great with chocolate and olive oil mousse or with Greek yoghurt.
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Does anyone know if I can water bath can them when completed? I have an abundance of these little gems and want to preserve them for as long as I can… I’ve already made several jars of marmalade
Did anybody respond/did you figure it out? I just got a ton of Kumquats and would love to can them
My guess is that this recipe would lend itself well to water bath canning. There’s a lot of acid in the kumquats and there is plenty of sugar in the recipe. Both the acid and the volume of sugar help preserve the kumquats.
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.
Paul
In this case it’s Sac State, or CSU Sacramento.
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!