Recipe: Spiced whole kumquats
Total time: 2 hours, 10 minutes plus standing time
Servings: Makes about 6 cups
Note: Adapted from a recipe by E. Waldo Ward & Son Inc. Serve the kumquats warm with a little of the reserved juices, either alone or with roast pork or other rich meats.
2 1/2 pounds kumquats, about 3 (12-ounce) pints
7 cups sugar, divided
1 1/2 ounces cinnamon sticks, about 12 (3-inch sticks), broken to bits
Scant 1/4 cup whole allspice
1 tablespoon whole cloves
3/4 cup white vinegar
1. Make a small horizontal slit in the top of each kumquat (over the stem end), no more than one-fourth-inch deep. This will allow the marinade to permeate the entire fruit.
2. Place the fruit along with 3 quarts water in a large soup or stock pot over medium-high heat. Gently simmer until tender, about 30 minutes, stirring occasionally.
3. Drain the water out of the pot, and add 3 cups fresh water. Stir in a generous 1 3/4 cups sugar and heat the mixture over medium heat. Cook until a thermometer inserted reads 200 degrees, or until the mixture barely begins to simmer, stirring occasionally. Be careful that the mixture does not come to a boil. Remove from the heat and set aside overnight.
4. Repeat the process two more times, draining the syrup and adding another generous 1 3/4 cups of sugar with 3 cups fresh water.
5. Make the spice infusion: In a medium saucepan, combine one-half quart of water with the cinnamon, allspice and cloves over high heat. Bring to a boil, then reduce to a simmer and cook for 30 minutes. Strain and set aside.
6. Drain the kumquats and add the remaining sugar, with 3 cups water, one-fourth cup of the spice mix, and the vinegar. Heat the mixture until a thermometer inserted reads 200 degrees; remove from the heat. At this point, the kumquats can be refrigerated, covered, for several weeks, or canned according to the canning-product manufacturer’s instructions.
Each quarter cup: 45 calories; 0 protein; 11 grams carbohydrates; 2 grams fiber; 0 fat; 0 cholesterol; 2 mg. sodium.
More to Read
Sign up for our L.A. Times Plants newsletter
At the start of each month, get a roundup of upcoming plant-related activities and events in Southern California, along with links to tips and articles you may have missed.
You may occasionally receive promotional content from the Los Angeles Times.