Candied Kumquat
Chapter: the cherry on top
From late winter to early spring, kumquats start showing up at farmers' markets across California. That’s my cue to make a batch of candied kumquats. Candying transforms these tiny citrus fruits—drawing out their fragrant aroma while softening their sharp tartness.
Once made, they’re incredibly versatile: pair them with pork, duck, or beef, spoon them over ice cream or other desserts, stir into tea, toss into a salad, or concoct a cocktail. I also feature them in the Fennel & Citrus Slaw with Candied Walnuts in the cookbook (to be shared later).
Ingredients
Yields 500 ml | 17 oz jar of candied kamquat
Kumquat: 450 g | 1 lb
Granulated sugar: 250 g | or 1 cup
Water: 250 g | 250 ml | 1 cup
Tools
Saucepan: for simmering the kumquats
Heatproof jar: for storing candied kumquats
Instructions
Prepare fruit
Rinse the kumquats thoroughly and pat them dry. Trim off the stem end, then slice each kumquat into quarters or sixths, depending on size. Use a paring knife or fork to remove the seeds—this step is a bit fiddly, but worth it for the clean flavor.
Cook
In a medium saucepan, combine the sugar and water. Bring to a boil over medium heat, then reduce to a gentle simmer for 1 minute. Add the kumquats and continue simmering for 10 minutes. If the liquid doesn’t fully cover the fruit, just stir occasionally—once the kumquats begin to soften, they’ll release juice and sink into the syrup.
Store
After 10 minutes, use a slotted spoon to transfer the kumquats to a clean jar. Raise the heat to medium and continue boiling the syrup for about 10 minutes, or until it has reduced by half and slightly thickened.
Pour the hot syrup over the kumquats in the jar, making sure they’re fully submerged. Let it cool to room temperature, then seal and refrigerate. The candied kumquats will keep for 1 to 2 months in the fridge.