|Nutritional Guidelines (per serving)|
|Servings: 6 pints (48 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 14g||5%|
|Dietary Fiber 0g||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Cooking kumquats in a bit of diluted honey and canning them harnesses their tempting sweet-tart flavor for use when their all-too-short season in late winter and early spring is over.
I like them spooned over yogurt or ricotta or ice cream—a few toasted, chopped walnuts don't hurt either. They're also tasty on pancakes or waffles. The kumquat-honey syrup in the jar also works as a tasty glaze for ham or roasted pork.
Gather the ingredients.
Bring a canning kettle full of water to a boil.
Meanwhile, cut off the stems from the kumquats. Either poke a small hole or two in each kumquat with a skewer or toothpick for pretty whole fruits or cut the kumquats in half and remove any seeds for less elegant halves with seeds already removed.
In a medium saucepan, bring the water, honey, and sugar just to a boil. Add the kumquats and bring the mixture back just to a boil. Adjust the heat to maintain a steady simmer and cook, skimming off any foam that develops, until the kumquats are tender, about 25 minutes for halves and 40 minutes for whole kumquats.
Transfer the hot kumquats into the sterile half-pint or pint jars and screw on the lids. Hot-water process the jars in the canning kettle for 10 minutes.
Remove the jars and let them cool before storing them in a cool, dark place for up to six months. Once a jar is opened, keep it in the refrigerator.
- Never canned or preserved before? Check out 10 Steps for Easy Home Canning for an overview.
- They can be stored in a cool, dark place for up to six months.