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Spiced Whole Kumquat Preserves
Makes 4 Pints (approximately)
4 quarts Kumquats
2 1/4 cups Water
3/4 cup White Vinegar
3 cups Sugar
2 Cinnamon Sticks (broken in half)
1 1/2 tbsp of Whole Allspice
1 1/2 tbsp of Whole Coves
1. Wash and remove stems from kumquats. Cut 1/2 inch slits at 90° angles on blossom end.
2. Place kumquats into a pot, cover with water, and simmer over medium heat for 10 minutes or until tender. Drain.
3. In a large pot, combine 2 1/4 cups of water with vinegar, sugar, cinnamon sticks, allspice, and cloves. Heat until boiling over medium high heat. Reduce heat, and boil gently for 5 minutes.
4. Add kumquats to syrup, simmer covered for 20 minutes. Turn burner off, and allow kumquats to cool (keep covered) for 10-15 minutes. Kumquats should now be translucent.
5. Place hot fruit in jars (make sure to get a piece of cinnamon in each jar along with the other spices), fill with hot syrup, check for trapped air, and leave 1/4 inch headspace in jars. Can in a hot water bath canner as normal. Process pint jars for 15 minutes.
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Spiced Whole Kumquat Preserves
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Category: Recipes
Prep Time: Cook Time: Total Time:
Spiced Whole Kumquat Preserves
Makes 4 Pints (approximately)
4 quarts Kumquats
2 1/4 cups Water
3/4 cup White Vinegar
3 cups Sugar
2 Cinnamon Sticks (broken in half)
1 1/2 tbsp of Whole Allspice
1 1/2 tbsp of Whole Coves
1. Wash and remove stems from kumquats. Cut 1/2 inch slits at 90° angles on blossom end.
2. Place kumquats into a pot, cover with water, and simmer over medium heat for 10 minutes or until tender. Drain.
3. In a large pot, combine 2 1/4 cups of water with vinegar, sugar, cinnamon sticks, allspice, and cloves. Heat until boiling over medium high heat. Reduce heat, and boil gently for 5 minutes.
4. Add kumquats to syrup, simmer covered for 20 minutes. Turn burner off, and allow kumquats to cool (keep covered) for 10-15 minutes. Kumquats should now be translucent.
5. Place hot fruit in jars (make sure to get a piece of cinnamon in each jar along with the other spices), fill with hot syrup, check for trapped air, and leave 1/4 inch headspace in jars. Can in a hot water bath canner as normal. Process pint jars for 15 minutes.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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