Evelyn Patouts Preserved Kumquats Recipes

KUMQUAT PRESERVES

Kumquat Preserves image

I recently came into a nice batch of kumquats and made this recipe. Lovely served as a 'spoon-sweet' (Greek-style, on a tiny plate, just 2 of the fruit and a glass of ice water to wash down the sweetness), or chopped up and served over premium (or homemade) vanilla icecream.

Provided by evelynathens

Categories Citrus

Time 1h5m

Yield 4 1/2 pint jars

Number Of Ingredients 7

Ingredients

4 1/2 cups whole kumquats
2 teaspoons salt
3 1/2 cups sugar
1 cup honey
3 cups fresh orange juice
1/2 cup water
1/4 cup Grand Marnier

Steps:

With a sterilized sewing needle, make about 6 punctures in the skin of each kumquat; place in glass bowl; cover with 2 quarts water and 2 tsps salt; cover bowl and set aside for 12-24 hours; drain.
Rinse with fresh water, drain, and add all the remaining ingredients; bring to a boil in a heavy saucepan over medium heat; cook for about 40 minutes, or until mixture begins to be clear & quite thick; remove from heat; cover and let stand for 2 days; again bring to a boil; boil for 3 minutes; remove the kumquats from the syrup and place into hot, sterilized, glass jars; continue to boil the syrup for another 6-7 minutes and immediately pour into jars, leaving 1/2" head space; seal.
Cool and refrigerate or process jars in a hot water bath for 10 minutes.

Nutrition Facts : Calories 1018.6, Fat 0.4, Sodium 1168.6, Carbohydrate 264.1, Fiber 0.5, Sugar 260.1, Protein 1.6

EVELYN PATOUT'S PRESERVED KUMQUATS

Evelyn Patout's Preserved Kumquats image

Provided by Julia Reed

Categories project, dessert

Time 20m

Yield 2 1/2 quarts

Number Of Ingredients 3

Ingredients

1 quart kumquats
2 cups sugar
1 1/2 cups light corn syrup

Steps:

Scrub kumquats thoroughly. Prick each several times with a large needle or poultry pin. Put them in a large saucepan, add water to cover, bring to a boil, lower heat and simmer uncovered for 10 minutes. Drain.
Combine the sugar and 3 cups of water in a large saucepan. Boil for 5 minutes. Add kumquats and boil again. Remove from heat and set aside, covered, overnight. The next morning, add 1/2 cup corn syrup. Bring to a boil, remove from heat, cover and let stand overnight again. Repeat the process twice more.
On the fourth morning, after the kumquats have been brought to boil, spoon them into hot, sterilized, Mason-type jars. Pour in hot syrup to within 1/4 inch of the top of each jar and seal. Refrigerate until ready to give or seal in a hot-water bath according to jar manufacturer's directions and store.

Nutrition Facts : @context http, Calories 202, UnsaturatedFat 0 grams, Carbohydrate 52 grams, Fat 0 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 23 milligrams, Sugar 49 grams

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