Preserved Kumquats Food

PRESERVED KUMQUATS

Steps:

• Rinse 1 pound (about 3 cups) kumquats. On 1 side, slit each lengthwise to the center. Put in a 3 1/2- to 4-cup jar with 2 to 3 tablespoons drained large capers. Add 1/4 cup kosher salt.
• Cover airtight and freeze at least 8 hours. Place jar upside down in the refrigerator and let stand 24 hours. Use, or chill up to 1 month, turning jar over every 2 or 3 days to keep salt distributed.
• Nutritional analysis per kumquat.

PRESERVED KUMQUATS

Steps:

• Use a knife to cut a slit at both ends of the kumquats or stab the kumquats several times with a (sterilized) needle.
• In a medium saucepan, add the sugar to the boiling water at medium-high heat, stirring. Turn the heat down to low, cover and simmer for 10 to 15 minutes until the sugar has dissolved.
• Add the fruit. Simmer, uncovered, for about 30 minutes until the kumquats are tender. Adjust the heat up or down as needed to keep the liquid at a simmer. The total cooking time should be about 45 minutes.
• Place the kumquats in sealed jars and refrigerate.

KUMQUAT PRESERVES

Steps:

• With a sterilized sewing needle, make about 6 punctures in the skin of each kumquat; place in glass bowl; cover with 2 quarts water and 2 tsps salt; cover bowl and set aside for 12-24 hours; drain.
• Rinse with fresh water, drain, and add all the remaining ingredients; bring to a boil in a heavy saucepan over medium heat; cook for about 40 minutes, or until mixture begins to be clear & quite thick; remove from heat; cover and let stand for 2 days; again bring to a boil; boil for 3 minutes; remove the kumquats from the syrup and place into hot, sterilized, glass jars; continue to boil the syrup for another 6-7 minutes and immediately pour into jars, leaving 1/2" head space; seal.
• Cool and refrigerate or process jars in a hot water bath for 10 minutes.

PRESERVED WHOLE KUMQUATS

Steps:

• Gather the ingredients.
• Wash the kumquat fruits. Use a paring knife to slice a thin sliver off of the stem end of each fruit (that's the end with the whitish round dent).
• Pierce each kumquat twice with a toothpick.
• Put the prepared kumquats into a pot and add just enough water to cover them. Bring the kumquats and water to a boil over high heat. Boil for 2 minutes. Drain in a colander.
• Return the kumquats to the pot and again cover them with water. Once again place the pot over high heat and boil the fruit for 2 minutes before draining. Repeat the whole procedure for a total of three 2-minute boils.
• After the kumquats have drained in the colander for the third time, return them to the pot. Add the sugar, water, cinnamon stick, cardamom pods, and clove. Cook over medium heat, stirring ​constantly until the sugar has completely dissolved.
• Raise the heat to high and bring the ingredients to a full boil. Reduce the heat so that the mixture is gently simmering and cook for 30 minutes more. There should be bubbles steadily rising to the surface of the liquid, but the fruits should not be vigorously bouncing into each other.
• Remove the pot from the heat. Spoon the kumquats into clean canning jars (it is not necessary to sterilize the jars for this recipe because they will be processed for a full 10 minutes). Leave 1 inch of headspace.
• Once you've transferred all of the fruit to the jars, spoon the syrup from the pot over the fruit. The kumquats should be completely covered by the syrup, but there should still be at least half an inch of headspace between the surface of the food and the rims of the jars.
• Wipe the rims of the jars clean with a moist cloth or paper towel. Screw on the canning lids and process in a boiling water bath for 10 minutes.
• Enjoy.