Preserve the season! Candied kumquat slices, prepared in bulk, ready to serve atop yoghurt, pancakes, cheesecake and baked goods. Small in size, big in flavour!
Ingredients for  KUMQUAT SLICES (IN SYRUP)

Yield: 6 cups
Yield: 12 cups
Kumquats, Fresh
2.7kg (6 pounds)
5.5kg (12 pounds)
Sugar, White
4 cups
8 cups
2 cups
4 cups
1.  Clean jars (or bottles) and equipment by washing in hot soapy water and rinsing well before use.
2.  Prepare jars (if they require pre-heating, i.e. twist top jars) into a pot lined with a tea towel. Cover jars with water and bring to a boil, boiling for 10 minutes. Once the time is up, turn the heat off and leave jars in the hot water until ready to fill. 
3.  Place lids into a bowl. Cover with boiling water. Remove the lids from the water when you are ready to place them onto the jars to seal.  
4.  Prepare kumquats: discard unripe/damaged fruit. Wash kumquats well, thinly slice ends off and discard ends. Slice each kumquat into 0.5cm (1/4 inch) slices, removing all of the seeds you can.
5.  Make syrup by combining sugar and water in a large pan. Whisk over medium heat until sugar has dissolved. Then, bring the syrup to a boil. Boil for 2 minutes to reduce the syrup slightly in consistency.
6.  Add the prepared kumquat slices to the syrup and stir to combine. Bring mixture to a boil, and then simmer for 10 minutes. 
7.  Remove jars from hot water and place onto a heatproof surface i.e. tea towel. Pour the hot kumquats and syrup into the hot jars to 1cm (1/2 inch) from the rim (TIP: use a slotted spoon or ladle and a jar funnel to fill jars). More info about headspace here: http://www.foodpreserving.org/2013/01/headspace.html 
8.  Wipe jar rims with a clean, damp cloth to remove any residue.
9.  Remove lids from hot water and seal jars i.e. twist to secure “fingertip tight”.
10.  Place jars of kumquats into the pot of boiling water and boil for the processing time stated below. Start the timer once the water comes back to a full boil.
11.  Turn off the heat source once the time is up. Remove jars from hot water after 5 more minutes. Cool jars overnight on a heatproof surface i.e. wooden board or towel. Do not adjust lids during this time.
12.  The next day, check jars have sealed before labelling and dating clearly. More info about checking jars have sealed here: http://www.foodpreserving.org/2013/10/testing-jars-have-sealed.html
13.  Store kumquat jars in a cool, dark and dry place (i.e. pantry) for up to 12 months. More info about jar storage here: https://www.foodpreserving.org/2014/05/storing-jelly.html
14.  Refrigerate jars upon opening and consume contents within 1-2 weeks.
Processing Time for  KUMQUAT SLICES (IN SYRUP)  in a Boiling Water Canner
≤ 1,000 feet
1,001 - 3,000 feet
3,001 - 6,000 feet
≥ 6,000 feet
Hot Pack
≤ 1 Litre
10 minutes

Add a little of one (or more) of these ingredients (at Step 5) to add extra flavour!
o Add a shot of brandy or rum to the syrup (or a teaspoon or two into each jar, depending on size);
o Brandied kumquat slices – infuse the syrup with 1 cinnamon stick and 3-4 star anise (remove before bottling);
o Mojito kumquats - kumquats, mint, rum and lime juice;
o Add lemon or orange juice/zest (replace part of the water with the juice);
o Add a few spoonfuls of honey to the syrup;
o Simmer a cinnamon stick in the syrup (or add 1/2 teaspoon ground cinnamon);
o Infuse the syrup with a few mint leaves (remove the leaves before bottling so they don’t overpower the jar contents);
o Or try a star anise and chilli flakes!
o Or how about a sneaky baby chilli into each jar! (simmer the fresh/dried chillies with the fruit in the syrup, then place 1 chilli into the base of each jar, then add the fruit and syrup)
o Vanilla bean in the syrup is tasty and pretty!
o Add a few spoonfuls of dried cranberries to the syrup;
o Add ginger – ground or glacè (finely minced);
o Honey and ginger together is a wonderful kumquat flavour partner!
o Honey, lemon juice and a teaspoon of rosewater makes a beautifully fragrant preserve!
o You can use whole kumquats in this recipe – mark an “x” into each fruit, or prick each kumquat a few times with a toothpick to prevent them bursting, and continue with the recipe above, making extra syrup if required. Whole candied kumquats flatten slightly, and look so pretty layered onto cheesecake!
o Low-sugar method: you can reduce the sugar in this recipe by half, and use other types of sugar i.e. raw sugar – just ensure the sugar is fully dissolved before bring the syrup to a boil. Being lower in sugar, the syrup will be thinner/runnier and not as sweet.
Author: Megan Radaich         
Image credit: Megan Radaich           
Publication: www.foodpreserving.org
Kaya Wanjoo. Food Preserving kaditj kalyakoorl moondang-ak kaaradj midi boodjar-ak nyininy, yakka wer waabiny, Noongar moort. Ngala kaditj baalap kalyakoorl nidja boodjar wer kep kaaradjiny, baalap moorditj nidja yaakiny-ak wer moorditj moort wer kaditj Birdiya wer yeyi.
Hello and Welcome. Food Preserving acknowledges the Traditional Custodians of the land on which we live, work and play, the Nyoongar people. We recognise their connection to the land and local waterways, their resilience and commitment to community and pay our respect to Elders past and present.
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