Ingredients

  • 2 quarts fresh kumquats
  • Boiling Water
  • 5 cups sugar
  • 1 tablespoon lime (or lemon) juice

Prep time: 10 mins  |  

Cook time: 2 hours  |  

Ready in: 2 days

Serves: 20

Kumquat, Citrus japonica, is part of the Rutaceae citrus family.  These small, delicious, sweet, and tart, citrus fruits can be eaten whole and turned into a fine array of preserves. Here’s one way to preserve your kumquat harvest. 

Gluten FreeOil FreeVegan

Cooking Steps

  • 1
    Wash the firm kumquats, and using a big darning needle (or a sharp fork), prick each fruit several times.
  • 2
    Place fruit in a large heavy saucepan, add boiling water to cover. Simmer until the fruit is tender – (usually about 20 minutes). Remove kumquats from water with slotted spoon.
  • 3
    Add sugar and lime (or lemon) juice to water, and bring to a boil, stirring often. Boil for five minutes, then return the kumquats, and cook them over very low heat until they are semi – transparent, usually about an hour. Allow kumquats to stand in syrup overnight.
  • 4
    Next day, bring fruit and syrup back to the boiling point. Remove kumquats from syrup with slotted spoon. Pack them into hot sterilized jars. 
  • 5
    Cook syrup until thickened. Pour over, the kumquats & process in hot water bath.

Cook's note:

Packing them into smaller jars allow you to enjoy them over a longer period of time.

Editor's note:

This recipe was originally published by Alex D. Hawkes (1967), we are proud to bring this recipe to today's readers.

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