Panic set in. Kumquat season is coming to an end. We’ve been digging these tiny completely edible (peel and all!) citrus fruits for a couple months (ever since we had that endive kumquat salad, in fact). We’ve had that salad about a thousand times and eating plain kumquats as snacks.
The time for fresh kumquats is coming to an end, however, so I put some up.
These preserved kumquats and their delicious honey kumquat syrup are delicious on ice cream, yogurt, and even ricotta (add a few walnuts for crunch).
2 pounds kumquats
3 cups water
2 cups honey
1/2 cup sugar
6 half-pint jars (or 3 pint jars), sterilized
Cut off stems from kumquats. Either poke a small hole or two in each kumquat with a skewer or toothpick or cut kumquats in half and remove any seeds. (It’s your choice – do you want pretty, whole fruits with the seeds in or less elegant kumquat halves with seeds already removed?)
In a pot, bring water, honey, and sugar just to a boil. Add kumquats and bring back, just to a boil. Adjust heat to maintain a steady simmer and cook, skimming off any foam that develops, until kumquats are tender, about 25 minutes for halves and 40 minutes for whole kumquats.
Transfer hot kumquats to sterile half-pint or pint jars and screw on lids. Bring a canning kettle full of water to a boil and hot-water process the jars for 10 minutes.
Let cool and store in a cool, dark place for up to six months. Once a jar is opened, keep it in the refrigerator.