Kumquats look like small miniature oranges, abut the size of an olive or grape. They can be eaten whole, skin and all, tasting a bit sweet and sour.
Candied Kumquats must be stored in the refrigerator and will last for up for 3 months.
Even though it looks like a lot to candy the Kumquats, it really is very easy. Just give yourself some time.
Candied Kumquats
We love Kumquats candied in a simple syrup for dessert but slicing them and dehydrating is another very popular way to use them in desserts and salads.
Kumquat season is November to March, so you may not find them anytime you want them.
Because the skin can be a little bitter, we do a couple water baths before the sugar goes in.
This recipe makes plenty of simple syrup. We use the 1 cup extra on its own and for cocktails.
The Carb count for the syrup and fruit is done separately, to give a more precise idea of the CHO.
Ingredients
- 350 gr (29) Kumquats 33 CHO
- 2 cups (400 gr) sugar 400 CHO
- 2 cups (500 ml) water 0 CHO
TOTAL CHO 433 CHO
- TOTAL WEIGHT AFTER COOKED 872 GRAMS
TOTAL WEIGHT SIMPLE SYRUP 577 GRAMS
- 433 CHO DIVIDED BY 577 GRAMS = .75 CHO/GRAM
- 1 TBSP = 16 GRAMS (.75 CHO x 16 GR) 12 CHO/TBSP
- ¼ CUP = 4 TBSP (12 CHO x 4) 48 CHO/1/4 CUP
TOTAL WEIGHT OF KUMQUATS AFTER COOKED 295 GRAMS
- 295 GRAMS DIVIDED BY 29 KUMQUATS = 10.1 CHO EACH
- TOTAL CHO PER JAR = (48 CHO + 10.1) 58.1 CHO
Instructions
- In a medium saucepan cover the kumquats with cold water and bring to a boil. Once the water starts to boil, drain the kumquats, cover again with cold water and bring to a boil a second time. Drain the water after it boils for the second time.
- Set the kumquats aside and in the same saucepan, add the sugar and water. Bring to a boil, reduce heat and simmer the simply syrup for 10 minutes.
- Pierce each kumquat twice with a paring knife.
- Drop the kumquats into the simmering simple syrup, bring to a boil, reduce heat and simmer for 15 minutes, uncovered.
- Remove the saucepan from the heat, let rest on the counter, let cool and continue steeping for 8 hours. (If it’s late in the day and you are getting back at this in the morning; refrigerate overnight, once cooled.)
- For the last time, bring the kumquats and simple syrup to a boil. Reduce heat and simmer for 10 minutes.
- Boil water in a kettle to sterilize 6 jars and lids (1/2 cup/125 ml). Drain sterilizing water once you start to can the kumquats.
- Gently remove the kumquats and place 7 in each mason jar. That will leave you one kumquat left over to test and share!
- Add ¼ cup simple syrup to each jar, seal with lids and let cool on the counter.
- Because these are not processed in a canner, store in the refrigerator for up to 3 months.
