Vanilla Bean Kumquats

Vanilla Bean Kumquats
Processing: Boiling Water Canner 10mins (half-pint, pint, quart)
Storage: 12 months +
Yield: 12 cups per batch
Simmering fresh kumquats in a vanilla bean infused syrup like this means you have delicious whole kumquats to serve atop yoghurt, pancakes, cheesecake and baked goods. -
5.5kg (12 pounds) kumquats 
8 cups white sugar
4 cups water
1 vanilla bean
Prepare kumquats.
Wash kumquats well, thinly slice ends off and discard.
Make syrup.
Combine sugar and water in a large pan. Add scraped vanilla bean (and empty vanilla pod). Whisk over medium heat until sugar has dissolved, then bring to a boil. Boil for 2 minutes then stir in the kumquats.
Prepare jars.
Prepare jars by covering in water and boiling for 10 minutes.

Simmer kumquats 10mins.
Bring kumquats and syrup to a boil, then simmer for 10 minutes.
Prepare lids.
While you are simmering the kumquats in the syrup, place the lids into a pan of previously boiling water. Do not simmer or boil, just let the lids heat through and then fill the jars, removing the lids from the water when you are ready to place them onto the jars to seal.

Ladle hot kumquats into hot jars.
Immediately spoon hot kumquats into hot jars, leaving a 1/2 inch (1cm) headspace. Remove bubbles, wipe rims and seal.

Boiling water canner processing.
Process in boiling water bath canner for 10 minutes (start timer once water returns to a full boil). When time is up, turn heat off and rest jars in water for 5 minutes before placing onto a towel-covered bench overnight to cool.

Next day: check for seals.
Check jars have sealed before labelling and storing in a cool, dry and dark place for up to 12 months.

For more photos of this recipe, visit HERE

Share on: