Spiced whole kumquats

Time 2 hours 10 minutes
Yields Makes about 6 cups
Spiced whole kumquats

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.


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.


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.


Repeat the process two more times, draining the syrup and adding another generous 1 3/4 cups of sugar with 3 cups fresh water.


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.


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.

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.

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