Half and thinly slice kumquats until you have 4 cups of sliced fruit. While slicing the fruit, be sure to reserve the seeds.
Place fruit in a medium sized pot with 2 cups of chardonnay. Cover, bring to a boil, simmer, and cook for 10 minutes. Take off the heat and let rest for 10-15 minutes. Repeat this 2 more times for a total of 3 times. Let cool and place in the fridge to rest overnight.
Place the seeds in 1/2 cup of water and place in the fridge to rest overnight.
When you are ready to finish the marmalade, over the pot pour the seeds into a fine cheesecloth and place in the kumquat syrup. At this point, you may need to add more water or chardonnay to the syrup if it’s too viscous. I had to add about a cup of water. Use your best judgement.
Add 2 cups of sugar.
Bring to a boil, lower the heat, and simmer until your thermometer reaches 220.
Following Kitchen Tactics: Boiling Water Bath Canning, prepare 3 half pints and process for 10 minutes.
Tag Archives: Kumquats
Salt & Pepper Preserved Kumquats
Since salt preserved lemons and oranges do so well in my kitchen, I decided to make salt preserved kumquats with the 5 pounds I had recieved. I like kumquats as a snack but I can only eat 4 or 5 at a time before I can’t eat anymore and I still had a whole bowl to go.
Since kumquats are so sour, I wanted to mellow them out a bit and make them more savory. I made about a 1:3 ratio of pepper:kosher salt and used this to salt preserve the kumquats.
First you want to slice off the blossom end of the kumquat and then slice down from the blossom end to the bottom but not all the way through…you want to keep the kumquat intact. If it’s a big kumquat you want to then make another slice perpendicular to the first slice, all the way but again keeping the kumquat in tact. Stuff the salt and pepper mixture into the kumquat and place the kumquat in a sterile quart jar.
Riesling Kumquat Syrup
This process is broken down into two days.
Slice kumquats and place in a medium sized pot. Add Riesling and gently boil for 15 minutes
After 15 minutes, cover, and refridgerate overnight
Boil kumquats for about 5 minutes and let stand for an hour
After an hour has passed, strain kumquats, ensuring that you get all the juices out from the pulp and skins.
Measure the juice and if you don’t have 2 cups, add water (or Riesling) to equal 2 cups. Pour into medium sized pot and add 1 cup of sugar. Boil and stir until sugar is dissolved. Keep boiling until candy thermometer reaches about 118 degrees.
Ladle into hot jars leaving 1/4″ head space and process for 5 minutes
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!
From Canning for a New Generation
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.
Kitchen Tactics: Eating a Fresh Kumquat
I know what you’re thinking, “Does this woman think we are idiots? How hard is it to eat a kumquat?!” Trust me on this, there is a technique. If you just pop a kumquat into your mouth like a grape, chances are you are going to make a face like this:
You see, kumquats are kind of like a miniature inside out orange and these little buggars pack a punch. The skin is lovely and sweet, the pulp is sour and tart. If you don’t eat a fresh kumquat correctly, you will miss out on the delicate sweetness of the skin and how it plays with the tartness of the pulp.
You want to roll the kumquat around in your fingers until it become pliable and soft and the essential oils are leeching out of the skin and covers your fingers. Bite off the blossom end of the fruit (you can eat it but I spit it out).
Suck out the juice and pulp (spit out the seeds), using your teeth to flatten out the kumquat as you go, then nibble on the rind until it is all gone. There you have it! The proper way of eating a fresh kumquat that gives you a lovely all around citrus flavor.