Candied Kumquats

If you're craving a burst of citrus spice goodness, you've gotta try these homemade candied kumquats. Yields 4 half-pints.

Course canned food, Condiment, jam, jelly

Cuisine American, Canning

Keyword candied kumquats, how to eat kumquats, kumquat recipe

Prep Time 10

Cook Time 25

Total Time 35

Servings servings (2 tbsp)

Calories 119kcal

Cost $5

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

If canning, do not 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.

Nutrition