Kumquat Preserves
Ingredients
- 3 cups kumquats
- 3 cups brown sugar
- 1 1/2 cup water
Step-by-Step Instructions
- Combine all ingredients in a heavy-bottomed pot and boil for 30 minutes, stirring occasionally.
- Turn off the heat and leave the mixture in the pot at room temperature for 24 hours.
- After 24 hours, bring the mixture back to a boil and cook for one hour, stirring occasionally. Pour into sterilized pint jars and seal according to proper canning procedures.
Common Problems and Solutions
Q: Why do I need to wait 24 hours between cooking stages?
A: The resting period allows the kumquats to absorb the sugar syrup slowly and evenly. This creates a better texture and prevents the fruit from shriveling. Don't skip this step - it's essential for proper preserves.
Q: Do I need to remove the seeds from the kumquats?
A: The recipe doesn't specify removing seeds, which is traditional for whole kumquat preserves. If you prefer seedless preserves, cut the kumquats in half and remove seeds before cooking, though this is extra work.
Q: How do I know when the preserves are done?
A: After the final hour of cooking, the syrup should be thickened and the kumquats should look translucent. The mixture will thicken more as it cools in the jars.
Tips and Techniques
Use a heavy-bottomed pot to prevent scorching during the long cooking times. Stir occasionally, especially during the final hour of cooking, to ensure even heat distribution and prevent sticking. Make sure your jars are properly sterilized before filling to ensure safe preservation.
Ingredient Substitutions
- brown sugar: white granulated sugar
Equipment Needed
- Heavy-bottomed pot
- Sterilized pint jars with lids
- Jar lifter for safe canning
- Large spoon for stirring
Historical Context
Kumquats are native to China but became popular in Louisiana gardens in the early 20th century. The small citrus trees are ornamental and productive, surviving the occasional South Louisiana freeze better than other citrus varieties.
