Evelyn Patouts Preserved Kumquats Recipes

CANDIED KUMQUATS OR MEYER LEMONS

Steps:

• In a small saucepan, cover the fruit with cold water and bring to a boil. Drain. Cover the fruit with cold water and bring to a boil again. Drain and set aside.
• In the same saucepan, combine 1 cup water and the sugar, bring to a boil, reduce heat and simmer for 10 minutes.
• Pierce each piece of fruit 2 or 3 times with a paring knife. Drop the fruit into the sugar syrup and continue to simmer for 15 minutes for kumquats or 20 minutes for lemons.
• Remove from heat and leave the fruit steeping in the syrup unrefrigerated for 8 hours or overnight.
• Bring the syrup and fruit to a boil, then reduce to a simmer for 10 minutes. Cool and store in a glass jar. Fruit and syrup will keep in the refrigerator for 3 months.

PRESERVED WHOLE KUMQUATS

Steps:

• Gather the ingredients.
• Wash the kumquat fruits. Use a paring knife to slice a thin sliver off of the stem end of each fruit (that's the end with the whitish round dent).
• Pierce each kumquat twice with a toothpick.
• Put the prepared kumquats into a pot and add just enough water to cover them. Bring the kumquats and water to a boil over high heat. Boil for 2 minutes. Drain in a colander.
• Return the kumquats to the pot and again cover them with water. Once again place the pot over high heat and boil the fruit for 2 minutes before draining. Repeat the whole procedure for a total of three 2-minute boils.
• After the kumquats have drained in the colander for the third time, return them to the pot. Add the sugar, water, cinnamon stick, cardamom pods, and clove. Cook over medium heat, stirring ​constantly until the sugar has completely dissolved.
• Raise the heat to high and bring the ingredients to a full boil. Reduce the heat so that the mixture is gently simmering and cook for 30 minutes more. There should be bubbles steadily rising to the surface of the liquid, but the fruits should not be vigorously bouncing into each other.
• Remove the pot from the heat. Spoon the kumquats into clean canning jars (it is not necessary to sterilize the jars for this recipe because they will be processed for a full 10 minutes). Leave 1 inch of headspace.
• Once you've transferred all of the fruit to the jars, spoon the syrup from the pot over the fruit. The kumquats should be completely covered by the syrup, but there should still be at least half an inch of headspace between the surface of the food and the rims of the jars.
• Wipe the rims of the jars clean with a moist cloth or paper towel. Screw on the canning lids and process in a boiling water bath for 10 minutes.
• Enjoy.

EVELYN PATOUT'S PRESERVED KUMQUATS

Steps:

• Scrub kumquats thoroughly. Prick each several times with a large needle or poultry pin. Put them in a large saucepan, add water to cover, bring to a boil, lower heat and simmer uncovered for 10 minutes. Drain.
• Combine the sugar and 3 cups of water in a large saucepan. Boil for 5 minutes. Add kumquats and boil again. Remove from heat and set aside, covered, overnight. The next morning, add 1/2 cup corn syrup. Bring to a boil, remove from heat, cover and let stand overnight again. Repeat the process twice more.
• On the fourth morning, after the kumquats have been brought to boil, spoon them into hot, sterilized, Mason-type jars. Pour in hot syrup to within 1/4 inch of the top of each jar and seal. Refrigerate until ready to give or seal in a hot-water bath according to jar manufacturer's directions and store.

KUMQUAT PRESERVES

Steps:

• With a sterilized sewing needle, make about 6 punctures in the skin of each kumquat; place in glass bowl; cover with 2 quarts water and 2 tsps salt; cover bowl and set aside for 12-24 hours; drain.
• Rinse with fresh water, drain, and add all the remaining ingredients; bring to a boil in a heavy saucepan over medium heat; cook for about 40 minutes, or until mixture begins to be clear & quite thick; remove from heat; cover and let stand for 2 days; again bring to a boil; boil for 3 minutes; remove the kumquats from the syrup and place into hot, sterilized, glass jars; continue to boil the syrup for another 6-7 minutes and immediately pour into jars, leaving 1/2" head space; seal.
• Cool and refrigerate or process jars in a hot water bath for 10 minutes.