Fletcher’s Preserved Kumquats

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.