Syrup-Cooked Kumquats Recipe
Category: Jams & Preserves
Servings: 6 jars
Preparation Time: 1 hour
Cooking Time: 40 minutes
Total Time: 1 hour 40 minutes
Ingredients:
| Ingredient | Quantity |
|---|---|
| Kumquats | 550g |
| Sugar | 350g |
| Water | 360g |
Nutritional Information (per serving):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 150 kcal |
| Carbohydrates | 38g |
| Sugars | 36g |
| Fiber | 4g |
| Protein | 1g |
| Fat | 0g |
Instructions:
-
Sterilizing the Jars:
Begin by sanitizing your jars and lids according to the guidelines provided by the Ministry of Health (refer to the end of the recipe for detailed sterilization instructions). This step is essential for ensuring a long shelf life and preventing contamination.
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Preparing the Kumquats:
Rinse the kumquats thoroughly under cold water. To reduce the bitterness of the skins, prepare a large pot of water and bring it to a boil. Once boiling, carefully place the kumquats into the water. Let them blanch for about 1 minute, then remove them. Repeat this process at least three times, which will help to soften the skins and reduce the bitterness. -
Cutting the Kumquats:
After blanching the kumquats, transfer them to a bowl and let them cool. Once cooled, slice the kumquats in half and set them aside. -
Cooking the Syrup:
Take a large, high-sided pot and fill it with the water you set aside. Bring it to a boil. Once the water is boiling, add the kumquats to the pot. Stir in the sugar, allowing it to dissolve completely. Let the mixture simmer on low heat for about 30-40 minutes, stirring occasionally. The kumquats will begin to caramelize, turning a golden amber color, indicating they are ready. -
Extracting the Syrup:
Once the kumquats are caramelized and tender, carefully remove them from the syrup using a slotted spoon. Place the kumquats in a separate bowl. Continue to cook the syrup until it thickens slightly, then strain it using a fine mesh strainer into another bowl, discarding any solids. -
Packing the Jars:
While the kumquats are still warm, begin packing them into the sterilized jars. Pour the syrup into the jars, filling them almost to the top, leaving about 1 cm from the rim. If using twist-off jars (screw lids), seal them tightly but not too forcefully. Allow them to cool down to room temperature. -
Creating the Vacuum Seal:
With the heat from the mixture, a vacuum seal will form inside the jars. To check if the vacuum process has been successful, press gently in the center of the lid. If it makes a βclick-clackβ sound and does not move, the jar is sealed correctly. For jars with rubber-seal lids, you can pull the tab to check for a tight vacuum seal. If the seal feels loose or soft, the jar was not sealed properly and should not be consumed. -
Storing and Enjoying:
Once cooled and properly sealed, your kumquats in syrup are ready to be stored. Place them in a cool, dark location and let them rest for at least 24 hours before using them. The syrup-cooked kumquats are now ready to enjoy, perfect for adding a sweet, citrusy twist to desserts, cakes, or simply on their own!
Tips:
- For additional flavor, you can infuse the syrup with herbs like rosemary or thyme during the simmering process.
- The kumquats will keep in the sealed jars for up to a year if stored in a cool, dry place.
Enjoy the sweet and tangy goodness of kumquats preserved in their syrup! This recipe makes a delightful treat for any time of the year and can be used in a variety of dishes.
