- 2 quarts fresh kumquats
- Boiling Water
- 5 cups sugar
- 1 tablespoon lime (or lemon) juice
Wash the firm kumquats, and using a big darning needle (or a sharp fork), prick each fruit several times.
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.
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.
Next day, bring fruit and syrup back to the boiling point. Remove kumquats from syrup with slotted spoon. Pack them into hot sterilized jars.
Cook syrup until thickened. Pour over, the kumquats & process in hot water bath.
Packing them into smaller jars allow you to enjoy them over a longer period of time.
This recipe was originally published by Alex D. Hawkes (1967), we are proud to bring this recipe to today's readers.