📝 About This Recipe
Inspired by the traditional Greek 'Glyko tou Koutaliou' or spoon sweets, these candied kumquats are translucent jewels bursting with a sophisticated balance of tart citrus and floral sweetness. By gently poaching the whole fruit in a concentrated syrup infused with fresh ginger and vanilla, we transform the bitter zest into a tender, marmalade-like treat. These preserves are a versatile pantry staple, offering a bright pop of sunshine that elevates everything from morning yogurt to elegant evening cheese boards.
🥗 Ingredients
The Fruit
- 1 pound Fresh Kumquats (firm, bright orange, and stems removed)
The Poaching Liquid
- 2 cups Granulated Sugar (organic cane sugar works well here)
- 1.5 cups Water (filtered)
- 1/4 cup Wildflower Honey (adds floral depth and glossy sheen)
- 2 inch piece Fresh Ginger (peeled and sliced into thin coins)
- 1 whole Vanilla Bean (split lengthwise and seeds scraped)
- 1 whole Star Anise (optional, for a subtle licorice undertone)
- 1 pinch Sea Salt (to balance the sugar)
- 1 tablespoon Lemon Juice (prevents crystallization of the syrup)
For Processing
- 1 teaspoon Baking Soda (added to blanching water to soften skins)
👨🍳 Instructions
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1
Thoroughly wash the kumquats in cool water. Using a thin skewer or a toothpick, prick each kumquat 3-4 times through the center. This allows the syrup to penetrate the fruit and prevents them from bursting.
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2
Place the kumquats in a medium saucepan and cover with cold water. Bring to a boil, then immediately drain. Repeat this process a second time with fresh water and the teaspoon of baking soda; this 'blanching' removes excess bitterness from the rinds.
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3
After the second boil, drain the kumquats and plunge them into an ice bath to stop the cooking and preserve their vibrant orange color. Set aside.
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4
In a heavy-bottomed wide saucepan or Dutch oven, combine the 2 cups of sugar, 1.5 cups of water, honey, and the pinch of sea salt.
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5
Add the ginger slices, the vanilla bean (pod and seeds), and the star anise to the pot. Bring the mixture to a gentle simmer over medium heat, stirring until the sugar is completely dissolved.
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6
Once the syrup is clear and bubbling, carefully add the blanched kumquats to the pot. Ensure they are mostly submerged in the liquid.
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7
Reduce the heat to low. You want a very gentle simmer—just a few small bubbles breaking the surface. Cook uncovered for 40-50 minutes.
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8
Observe the fruit: the kumquats are ready when they look translucent and 'glassy,' and the syrup has thickened to the consistency of warm maple syrup.
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9
Stir in the tablespoon of lemon juice during the last 5 minutes of cooking. This adds a necessary acidic brightness and ensures the syrup stays smooth.
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10
Remove the pan from the heat. Use a slotted spoon to remove the ginger slices, vanilla pod, and star anise. Let the fruit cool in the syrup for at least 20 minutes; they will plump up further as they cool.
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11
Sterilize your glass jars by boiling them or running them through a hot dishwasher cycle.
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12
Ladle the kumquats into the jars first, then pour the remaining syrup over them, leaving about 1/2 inch of headspace at the top.
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13
Wipe the rims clean, seal with lids, and allow to cool completely on the counter before refrigerating. The flavors will continue to develop and peak after 24 hours.
💡 Chef's Tips
Always prick the fruit; skipping this step results in shriveled, tough kumquats rather than plump, juicy ones. If your syrup becomes too thick before the fruit is translucent, add 2-3 tablespoons of water to thin it out and continue simmering. Don't discard the leftover syrup! It is essentially a kumquat-infused simple syrup, perfect for cocktails or drizzling over pancakes. For a different flavor profile, substitute the ginger with a cinnamon stick or a few cardamom pods. Store in the refrigerator for up to 3 months, or process in a water bath canner for 10 minutes for long-term shelf stability.
🍽️ Serving Suggestions
Serve a single kumquat and a spoonful of syrup in a small glass of chilled Prosecco or Champagne for a stunning aperitif. Spoon over thick, creamy Greek yogurt or labneh topped with toasted pistachios. Pair with a sharp aged cheddar or a creamy triple-cream brie on a charcuterie board. Dice the candied fruit and fold it into a classic pound cake or muffin batter before baking. Drizzle over vanilla bean ice cream or a dark chocolate tart for a sophisticated dessert.