Evelyn Patout's Preserved Kumquats
Published December 14, 2002
- Total Time
- 20 minutes, plus 4 day's sitting
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Ingredients
1 quart kumquats
2 cups sugar
1 ½ cups light corn syrup
Nutritional analysis per serving
52 grams carbs; 202 calories; 3 grams fiber; 23 milligrams sodium; 1 gram protein; 49 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Scrub kumquats thoroughly. Prick each several times with a large needle or poultry pin. Put them in a large saucepan, add water to cover, bring to a boil, lower heat and simmer uncovered for 10 minutes. Drain.
- Step 2
Combine the sugar and 3 cups of water in a large saucepan. Boil for 5 minutes. Add kumquats and boil again. Remove from heat and set aside, covered, overnight. The next morning, add ½ cup corn syrup. Bring to a boil, remove from heat, cover and let stand overnight again. Repeat the process twice more.
- Step 3
On the fourth morning, after the kumquats have been brought to boil, spoon them into hot, sterilized, Mason-type jars. Pour in hot syrup to within ¼ inch of the top of each jar and seal. Refrigerate until ready to give or seal in a hot-water bath according to jar manufacturer's directions and store.
For directions on how to sterilize jars, see page 60 of the new edition of ''Joy of Cooking.''
Private Notes