If you love citrus marmalades, you will especially love kumquat preserves. The kumquat's peel has a sweet flavor but the fruit has a sour center. It closely resembles an orange in appearance but it is much smaller, approximately the size and shape of an olive. It's quite the cutie patootie of fruits!
2 pounds kumquats
4 cups granulated sugar
2 thin lemon slices
1 quart water
- Wash kumquats thoroughly. Prick each kumquat several times with a large needle.
- Place kumquats in a large saucepan. Pour enough boiling water to cover the kumquats and simmer, uncovered, until fruit is tender, about 25 to 30 minutes. Drain.
- Combine the sugar, lemon slices, and 1 quart water in a large saucepan. Bring to a boil and cook for 5 minutes. Add the kumquats and simmer gently until fruit is transparent, about 25 minutes. Remove from heat and allow to stand, covered loosely, overnight for the fruit to plump.
- Discard the lemon slices and bring the mixture, again, to a boil. Skim the kumquats from the syrup with a slotted spoon and place them in hot sterilized half-pint jars.
- Continue to boil the syrup until it reaches 220°F (105°C) on candy thermometer, about 8 to 10 minutes. Pour the boiling syrup over the kumquats to cover, about 1/4-inch from the top of each jar. Seal and allow to cool at room temperature. Store in the refrigerator.
Makes 2 pints.