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Kumquat preserve

Recipe from: 27 July 2011

Ingredients 4
Servings 1
Time 5 mins


  • 200
    kumquats, rinsed, tops and ends cut off, and cut into thick slices
  • 200
    white sugar
  • 200
  • a dash of vanilla or lemon, if you choose


25 mins
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
To visit The Gorgeous Gourmet’s blog, click here.

Read more on: boil  |  fruit


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