Preserved kumquats

Yield: 1 servings

Measure Ingredient
1½ cup Granulated
Sugar
1½ cup Water
1 quart Kumquats

Week or so ahead: Boil sugar and water together 5 min.; cool.

Meanwhile, wash kumquats; cut small cross in blossom (smooth) end of each. Place in cooled syrup. Cover; bring to boil; simmer 1 hr., or until clear. Do not remove cover at end of cooking time or fruit will shrink. Remove covered saucepan from heat; cool (with cover on) to room temperature. Pack in hot sterilized jars; cover with syrup; seal. Or refrigerate. Nice as a relish for poultry or meat. Or serve as dessert, with cheese and crackers or cookies. Or serve on vanilla ice cream.

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