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.

KUMQUAT PRESERVES

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