Kumquat preserve

Place your sugar, water and lemon in a saucepan over a high heat, and wait for the sugar to dissolve.
Then add your kumquats (and any remaining juice you’ve managed to salvage while cutting them).
Cook this mixture for about 20-25 minutes – stirring occasionally.
You will see that the kumquats become a slightly darker orange, and a little translucent.
The syrup will start to thicken, and the bubbles on top will become a bit larger. When this happens, take it off the heat.
Don’t worry if it looks a bit thin at this stage – it will thicken considerably once cooled.
Rather err on the side of too runny – if you cook it too much you might end up with a solid block of caramel at the end of it!
Simply pour the hot preserve into a glass jar with a tightly sealed lid, allow to cool to room temperature, and store in the fridge.
After about a day in the fridge it would have reached the perfect gooey consistency.

Makes one bottle.

Reprinted with permission of The Gorgeous Gourmet
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