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canning kumquats?

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Anyone have a good recipe for either canning kumquats in syrup or canning kumquat marmalade? My mother's birthday is coming up and she loves kumquats, so I would like to be able to can and ship her some.

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  1. Tart and Sweet has a recipe for Candied Kumquats that looks good - I've never tried it though. Let me see if I can post the recipe without violating copyright laws here:

    3 lbs kumquats halved and seeded
    2 cups water
    2 cups sugar
    1 vanilla bean
    5 cinnamon sticks
    5 star anise pods

    Blanch kumquats 3 times using fresh cold water each time. Strain. Rinse.

    Make a syrup out of the water and sugar and vanilla beans that have been scraped from the pod. Boil 2 minutes.

    Pack kumquats in jars, add cinnamon stick and star anise to each jar.

    Use proper canning techniques, like packing hot fruit into hot jars and topping with hot syrup. Leave 1/4 in headspace. Remove air bubbles, wipe the rim, add lid and band then process for 10 minutes .

    Makes 5 half-pints.

    (Hopefully this makes sense. I changed to wording on the instructions to avoid copywrite violation.)

    1 Reply
    1. For whole kumquats candied: poke one hole in each kumquat to avoid 'exploding', cook in a syrup of 3/4 cup water, 1 cup sugar, until skins are translucent, about 20 mins. Put in sterilized jars and process for 10 mins.

      2 Replies
      1. re: OCEllen

        I use a similar recipe with the addition of a vanilla bean and a star anise pod. I've found that you really don't need to poke the holes. A couple kumquats may explode, but most of them stay intact.