- 4 cups of roughly chopped kumquats (roughly 1-1½ lbs.)
- 1 cup of water
- 2 cups of sugar
- 3/4 cup firmly packed light brown sugar
- 4 Tbsp. unsalted butter
- 3 Tbsp. honey
- 1 Tbsp. light corn syrup
- 1 1/2 cups (6 ounces) coarsely chopped pecans
- With a pairing knife roughly chop the kumquats. Discard any seeds you can that are easy to get too, but they're edible so don't fret if some get chopped up or stay in the fruit. Feel free to leave any small kumquats whole.
- Heat the water and sugar over high heat until it comes to a boil. Simmer for 4 minutes. Add the kumquats and simmer for 10 minutes.
- Drain the kumquats through a sieve set over a bowl. Return the syrup to the pan and simmer for 5 minutes to reduce the syrup. Combine the kumquats and 1/4 cup of the syrup together. Serve or jar and refrigerate. Can be stored for up to two weeks.
You may also like
Cardamom Citrus Fruit Salad Citrus fruit salad, perfect for winter citrus, pink grapefruit and navel oranges, sweetened with honey, seasoned with lime juice and cardamom. Orange and Beet Salad Colorful beet salad with sliced beets, navel oranges, red onions, arugula in a light vinaigrette. Candied Kumquats Super easy recipe for candying kumquats, those mini citrus you can eat whole. Great as a sweet condiment for meat and cakes. Meyer Lemon Marmalade Homemade Meyer Lemon Marmalade, only 3 ingredients! Meyer lemons, sugar, water. No added pectin needed!