I crave kumquats every year. Kumquats are in season from November to March. Kumquats are delicious and nutritious, they contain fiber, potassium, calcium, vitamin C, limonene, alpha-pinene and monoterpenes oils.
Before they go out of season, let’s make some kumquat preserves. Pick firm, bright orange kumquats, the green ones are not ripe.
3 pounds kumquats, 6 cups water, 1 lemons juiced, 2 cups sugar, 4-pint canning jars, and seals. Roughly chop the fruit. Add the fruit and cold water to a heavy stockpot. Refrigerate overnight or for at least 12 hours. Put the pot on the stove, bring to a rapid boil, reduce heat to a simmer and cook until the rind on the fruit is tender. Remove from the heat add the lemon juice and sugar. Return to the stove top and bring to a boil again. Pour the fruit into sterile quart jars, leave about 1/2 inch headspace in each jar. Place the jars in a water bath for 10-15 minutes.
WHALA HOMEMADE KUMQUAT PRESERVES