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Honeyed Preserved Kumquats

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HistoricFoodie View Drop Down
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    Posted: 02 February 2014 at 09:24
HONEYED PRESERVED KUMQUATS

2 lbs (3 pints) kumquat*     
3 cups water
2 cups honey     
½ cup sugar

Cut off stems from kumquats. Poke each twice with a toothpick.

In a medium saucepan bring the water, honey, and sugar just to a boil. Add the kumquats and bring mixture back to a boil. Adjust heat to maintain a steady simmer and cook, skimming any foam, until kumquats are tender, about 30 minutes.

Transfer hot kumquats into canning jars. Leaving ½ inch headspace. Fill with syrup, leaving ½ inch headspace.

Process in boiling water bath 10 minutes.

Makes 3 pints.

*I found there was enough syrup that a fourth pint of kumquats could have been processed in it. I put the extra up to have for other purposes, such as drizzling on fruit salads.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 02 February 2014 at 23:30
Very nice, Brook - if I ever get the chance to get a quantity of kumquats, I'm doing this.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote pitrow Quote  Post ReplyReply Direct Link To This Post Posted: 03 February 2014 at 16:38
never had a kumquat. What do they taste like?
Mike
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 03 February 2014 at 20:00
Chicken.

Sorry, I couldn't resist. 

Kumquats are a small citrus fruit, about the size of a cherry tomato or a bit smaller.

The are the only citrus fruit that we regularly eat skin and all. So there is some bitterness from the pith. While they have a distinct flavor of their own, I would say they are closer to tangerines than to oranges. 
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