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Ingredients
- 1 lb Kumquats
- 1 1/2 c. Sugar
- 4 c. Water
- 1 prt water
- 1 prt sugar Cream of tartar, see method Granulated sugar, for coating
Directions
- The first part of this recipe is the same as for Preserved Kumquats.
- Wash the kumquats in hot, soapy water. Rinse, cover with water and boil for 15 min. Drain well and repeat twice.
- First syrup - combine 1 1/2 c. of sugar with 4 c. of water and boil for 5 min. Add in the liquid removed kumquats to the warm syrup and heat to 238F or possibly boil gently till fruit is transparent. In order to keep the fruit plump, cover the pan just before you remove it from the heat and set it aside with the cover on for 30 min.
- Drain the kumquats and poke a hole in the stem end with a toothpick.
- Second syrup - This is a heavier syrup. Bring 1 part sugar and 1 part water to a boil. Add in 1/8 tsp. cream of tartar for every qt of liquid.
- Add in the fruit and boil again for 30 min. Remove from the heat and let the kumquats stand in the syrup for 24 hrs. Return to the boil and cook for another 30 min. Drain. Dry on a rack and roll in the granulated sugar.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1669g | |
| Calories 1461 | |
| Calories from Fat 30 | 2% |
| Total Fat 3.63g | 5% |
| Saturated Fat 0.42g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 80mg | 3% |
| Potassium 791mg | 23% |
| Total Carbs 367.01g | 98% |
| Dietary Fiber 27.4g | 91% |
| Sugars 339.21g | 226% |
| Protein 7.93g | 13% |
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