My parents have two dwarf kumquat trees, and I remember going to the Fullerton arboretum to pick out the second one, so small they pulled me around in a wagon. Kumquats are tiny citrus, about the size of a big grape, with a sweet thin edible skin and a pucker-inducing sour middle. Their only downside in my opinion is that the seeds inside can get rather large. The small seeds are edible, in fact you won't even notice them, but the big seeds are larger than orange seeds and are not very tasty.
This recipe will yield a fresher kumquat and a lighter syrup than some candied kumquat recipes. If you want a heavier syrup and a more candied kumquat, feel free to reduce it farther, but you may not have enough syrup then to properly cover the kumquats for safe shelf-stable preserving. In that case, simply refrigerate. I like to preserving mine lighter like this, and I can reduce the syrup down later with more sugar if necessary.
|Boiling them softens the skin|
Kinkan No Kanroni (金柑の甘露煮)
2.5lbs of kumquats
|This took forever!|
8 cups of water
First, pour boiling water over kumquats to cover and let stand for 5 minutes. Repeat to soften the skin, then rinse in cold water. Now slice about 4-5 lengthwise slits through the skin to remove the seeds using a chopstick, or simply prick the skin of each kumquat and leave the seeds in. Removing the seeds will take a while, feel free to do this while watching a movie.
Any leftover syrup can be used to flavor soda water, added to cocktails, or poured over waffles and pancakes for another way to enjoy these delicious orange gems!
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