In “Canning for a New Generation”, Liana Krissoff has a recipe for a drink called the Kumquat Knickerbocker. I have been pining for this drink since I bought the book and I finally bit the bullet. Being a fan of kumquats, I decided to go all in and order 5 pounds from Beck Grove. This recipe is a sweet preserve, preserving the kumquats in sugar. the method is fairly easy as you keep the kumquats whole, only cutting two small slits in each. This is my first year preserving kumquats, so it shall be interesting to see how the preserved kumquats come out. and how I decide to incorporate them into my recipes. My mind is already churning on how to use these little guys and not just for my liquor cabinet! I’m thinking pork, duck, lamb, chicken, and even venison!
Yield: 4 half pint jars
1.5 pounds Kumquats
2 cups sugar
3 cups water
- Prep work area per “Kitchen Tactics: Boiling Water Bath Canning”
- With a paring knife, cut off the blossom end and slice two slits in each kumquat. Place them in a saucepan and cover with cold water. Bring to a boil over high heat, boil for 5 minutes, then drain. Repeat 2 more times for a total of 3 times.
- In a large pot combine 3 cups of water and 2 cups of sugar, bring to a boil, and stir to dissolve the sugar.
- Add the kumquats and return to a boil. Skim off any foam, lower heat, and simmer until kumquats are translucent and glossy and the syrup is thick and reduced until it just covers the kumquats, about 30 minutes.
- Remove from heat, stir to distribute the fruit, and ladle the hot kumquats and syrup into the hot jars, leaving 1/4″ headspace.
- Process for 10 minutes.