We are so lucky to have a kumquat tree. Two or three times a year, it produces sweet-smelling white flowers, followed by small, round orange fruits with sweet edible skin and sour but flavorful juice. Since this week’s #SundaySupper theme is “Hometown Recipes,” how much more hometown can you get than your own backyard?
Our tree produces so much fruit that we can’t possibly eat it all, but I make a good effort to use as much of it as I can. From just four cups of fruit, you can make three delicious treats in one session of cooking.
- Candied Kumquat Peels: Because of their pretty color and sparking sugar crystals, candied kumquat peels also make a lovely gift. If you hold one of the candied kumquat peels up in the sunlight, its translucence makes it look like a shard of stained glass.
- Kumquat Syrup: Kumquat syrup is addictively delicious. You can use it to glaze cakes, mix in drinks, top your biscuits, or in any place you’d use honey or maple syrup.
- Kumquat-Ade: Kumquat-ade is so refreshing. It tastes like sunshine! I prefer it hands-down over lemonade.
The recipe for Candied Kumquat Peels is based on a Whole Foods recipe for candied lemon peels. I’d be willing to bet that it will work similarly for any citrus fruit. Don’t skip the step of boiling the peel three times. I tried skipping that step for one small batch just to see what happened, and they came out very sticky and never dried out as they should have. So, it’s important.
You can find kumquats with the citrus in your grocery store. I hope you enjoy this kumquat harvest! And don’t forget to check out all the other hometown recipes for #SundaySupper!
- 4 cups of whole kumquats
- 2 cups of water
- 1½ cups granulated sugar, plus more for drying
- Sugar (You'll need an equal amount of sugar as you have kumquat juice.)
- Rinse the kumquats. Juice them on a citrus juicer or squeezer. It's OK if the peels rip, as long as they aren't shredded into tiny pieces. Set aside the peels to be used for candied kumquat peels and kumquat syrup.
- Measure the juice, then measure out an equal amount of sugar. Measure out water equal to 3 times the amount of juice. Place the sugar and water in a pot and warm the water while stirring to dissolve the sugar completely. Remove from heat, let cool slightly, then mix the sweetened water and the juice together in a pitcher. Taste it, and add more water if it is too strong for your taste. Refrigerate.
- Remove any segments of fruit and dangling strings from the peels. Try to keep the peels in relatively large pieces.
- Place the peels in a pot and cover with water. Bring to a boil, and boil for 1 minute. Drain. Repeat this step two more times.
- Place the kumquat peels, 2 cups of water and 1½ cups of sugar to the pot. Bring to a boil and stir gently to dissolve the sugar. Reduce heat and simmer on a low boil for one hour.
- Prepare drying trays by lining two cookie sheets with parchment paper, then sprinkling with sugar.
- Place a colander or strainer over a large bowl. Drain the peels, letting the syrup run into the bowl. Set the syrup aside to cool.
- Spread out each peel on the drying tray so that they do not overlap and are not folded over on themselves. Sprinkle evenly with more sugar until coated. Let dry for about 6 hours, or overnight. Once completely dry, store in containers or jars with a little extra sugar to preserve their dryness.
- Strain the syrup into jars or containers. Refrigerate or freeze.
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- Mickey Mouse Waffles by Wallflour Girl
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- Candied Kumquat Peels, Kumquat Syrup, and Kumquat-Ade by Recipe for Perfection
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- Mile High Strawberry Pie by Cindy’s Recipes and Writings
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