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Shall i remuve the pulp along with seeds?
No, you definitely want to keep the pulp in there. Just remove as many seeds as you can.
I just made these for our Rosh Hashanah meal. They will look so pretty on our holiday table. BTW, they are yummy and very easy to make.
Perhaps my kumquats had been on the tree too long because when I cooked them for only ten minutes, the results smelled and tasted way too strong almost like turpentine. I rinsed them in cold water and cooked them on low heat for an hour and a half adding syrup solution. They are now much softer and tastier. the next time I get kumquats I am going to remove the pulp entirely and experiment with what the skins have to give on their own.
It takes 45 minutes to properly candy kumquats till translucent.
Yes or longer
These are awesome and so easy to make. I cut the recipe in half and just cooked them until the syrup got thick. Delicious! I’ve been eating them just as is, but can’t wait to try them with waffles!
These are amazing. Served with a blueberry galette and some lavender whip! Your recipes never disappoint. :)
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.
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’.
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.
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.
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.
These are remarkable! Strangely, I would never have thought of using kumqauts to candy, but I guess it makes perfect sense. I relate the fruit to when I was little and living in Florida. My dad’s mother had a kumquat tree in her backyard and we’re run out barefoot to collect as many as we could, eating them there.
I made them with cloves and cinnamon stick, and I gave them to my parents to try. We all have the mutual opinion of “Yum.” Thanks so much for the recipe!
I love these halved in a favorite cup of tea with honey for a soothing drink. I bet a speck of Grand Marnier (orange liquer) would be awesome in it as well. :o)
Thank you, thank you, thank you. We’ve had a kumquat tree for about 10 years, and every year we’re inundated by buckets upon buckets of kumquats. Sometimes we struggle to give them all away, but now we have a reason to keep some!
I made this recipe and added a little clove and cinnamon. The kumquat skins aren’t nearly so bitter and the syrup is incredible. I have a feeling that I’ll be using this simple recipe over and over.
Do they need to be peeled first? My only real experience with kumquats in the past is being pelted with them (by my much older step-brother)as a kid – somehow I think eating the candied ones would much more enjoyable!
Makes a soothing tea for the throat, especially with honey!
Hi, I love kumquats and can’t wait to try this recipe out! When heating the water and sugar, do I have to keep stirring constantly? Does the same apply for after when simmering the syrup? Thanks!
I am going to also add that if you want, you can add spices such as cinnamon, cloves or star anise to the cooking syrup if you want to fragrantly spice these.
I recently added some of these to a chicken tagine. Very, very tasty!
I plan to use some for some cocktails later. Yum!