Preserved Kumquats

By
Rhonda Parkinson
Rhonda Parkinson
Rhonda Parkinson is a freelance writer who has authored many cookbooks, including two Everything guides to Chinese cooking.
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Updated on 02/10/21
Candied kumquat

 karinsaski/Getty Images
Prep: 5 mins
Cook: 45 mins
Total: 50 mins
Servings: 32 servings
Nutrition Facts (per serving)
49 Calories
0g Fat
13g Carbs
0g Protein
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Nutrition Facts
Servings: 32
Amount per serving
Calories 49
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 0mg 0%
Total Carbohydrate 13g 5%
Dietary Fiber 0g 0%
Protein 0g
Calcium 1mg 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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Resembling a miniature orange, kumquats are a popular treat during the Lunar New Year season, as they are a symbol of prosperity for the coming year.

Ingredients

  • 1 pound kumquats
  • 2 cups sugar
  • 1 cup water (boiling)

Steps to Make It

  1. Use a knife to cut a slit at both ends of the kumquats or stab the kumquats several times with a (sterilized) needle.

  2. In a medium saucepan, add the sugar to the boiling water at medium-high heat, stirring. Turn the heat down to low, cover and simmer for 10 to 15 minutes until the sugar has dissolved.

  3. Add the fruit. Simmer, uncovered, for about 30 minutes until the kumquats are tender. Adjust the heat up or down as needed to keep the liquid at a simmer. The total cooking time should be about 45 minutes.

  4. Place the kumquats in sealed jars and refrigerate.