Author: If you’re craving a burst of citrus spice goodness, you’ve gotta try these homemade candied kumquats. This recipe is a breeze to follow, and the end result is a delightful snack or a zesty addition to your favorite dishes. Get ready to fall in love with these little bites of sunshine!
Years ago, when we lived in the middle of a huge city, our next-door neighbors had three HUGE kumquat trees in their backyard.
Since we all lived on postage-stamp sized lots, I could see them from my kitchen window, heavily laden with fruit, and with no signs that anyone wanted to harvest them.
So I did the only natural thing, I asked if I could pick them! They said I could take all I wanted, and I did!
We ended up eating many of the kumquats fresh, but I also made a delicious batch of candied kumquats and kumquat jelly.
Candied Kumquats
Now, you may be asking yourself, what exactly is a kumquat? They are native to Asia, but are not as common in North America, outside of Flordia, Louisiana, Alabama, California, and parts of Texas.
But they are delicious and I’m excited to introduce you to this fun little citrus! Kumquats are small citrus fruits that resemble miniature oranges. They have a unique combination of sweet and tart flavors, with sweet edible skin and tangy flesh.
Unlike other citrus fruits, you can enjoy kumquats whole, as their peel is often sweeter than the pulp. For an even sweeter experience, you can bite a bit of the end and squeeze the sour juice out before eating the rest of the fruit!
And today, we are going to soak them in sugar and warm spices to create a delicious candied kumquat experience!
Ingredients
Let’s take a quick look at the ingredients for these candied kumquats. There is a printable recipe card at the end of the post with all the exact measurements too!
- Kumquats – Pick ripe, soft kumquats for this recipe and make sure there are no green or rotten spots.
- Sugar – This recipe calls for white sugar, we use an organic unrefined version.
- Vanilla Extract – A flavor enhancer, we love using a dash of homemade vanilla in this recipe!
- Pumpkin Pie Spice – This is completely optional, but I loved how the flavor of the citrus and the spices combined. It made me think of Christmas!
How to Make Candied Kumquats
The process for candied kumquats is very simple! Once you make it, you’ll be hooked!
- Prep – Wash and slice the kumquats in half. You can remove the seeds if desired, but it’s not strictly necessary.
- Cook – Heat the water and sugar over high heat until it boils. Simmer for 4 minutes then add the kumquats and pumpkin pie spice. Simmer for another 20 minutes. The fruit will become translucent as it cooks.
- Strain – Drain the syrup from the kumquats and save the syrup! As the syrup cools, the natural pectin in the kumquats will turn it into jelly!
- Store – Cool both the fruit and the jelly and then store both in an air-tight container (separately) in the fridge for up to 3 months. Or in the freezer for up to 6 months.
Common Questions
Unlike other citrus fruits, you can enjoy kumquats whole, as their peel is often sweeter than the pulp. For an even sweeter experience, you can bite a bit of the end and squeeze the sour juice out before eating the rest of the fruit!
Depending on your area, you might be able to find them in a regular grocery store or farmer’s market. More likely, you will be able to find kumquats in your local Asian markets with more success. But also keep an eye out, a lot of developers in warm climates use kumquats trees as landscaping!
You can store them in the fridge just like you would any other jam/jelly for up to 3 months (longer probably). You can also freeze them for up to 6 months!
Yes! If you decide to can this recipe for candied kumquats don’t strain the kumquats but keep the jelly and fruit combined. Fill pint or half-pint jars and process according to water bath canning directions for 10 minutes.
Even More Seasonal Delights
Looking for more citrus and spice inspired fun? We’ve got you covered! Here are some of our favorites, from our kitchen to yours!
Candied Kumquats
Ingredients
- 8 Cups Halved Kumquats
- 4 Cups Sugar
- 2 Cups Water
- 1 TBS Vanilla Extract
- 2 TBS Pumpkin Pie Spice (We like to use this homemade pumpkin pie spice)
Instructions
- Remove stems and wash fruit with produce wash of your choice. DO NOT PEEL.
- Cut in half. Remove seeds if you choose (I didn't and they turned out great).
- Bring a water and sugar to boil in a large pot. Boil for 4 minutes.
- Add fruit and spices to syrup and boil for 20 minutes on medium/high. Fruit will gradually become more and more translucent, but will not go all the way clear.
- Turn off the heat and stir in the vanilla.
- Using a fine mesh strainer, seperate fruit from jelly over a bowl. Make sure you save the jelly and don’t just pour it down the drain!
- Allow both mixtures to cool before scooping them into the lidded jars of your choice.
Notes
Nutrition
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