But this year, I decided to do something about our neighborhood kumquat problem. I would make these kumquats taste like candy. I would can them!
My favorite book on canning is Linda J. Amendt's "Blue Ribbon Preserves." She has three recipes for Kumquats in this book: Kumquat Marmalade, Kumquat Preserves, and Brandied Kumquats. I had so many kumquats, I decided to make all three!
I started at about four in the afternoon. I took my sack full of kumquats and carefully washed them and sorted them for the different recipes. The best looking, most ripe ones I would save for the brandied recipe.
|Washed & Sorted Kumquats|
|Canner and Tools|
|Kumquats Added to Simple Syrup|
|Kumquats Boiling in Simple Syrup|
After I supremed the oranges, I had to thinly slice a couple of pounds of kumquats. This was a lot easier than the orange prep, but required concentration to make sure all of the seeds were removed.
Once the fruit is prepared, its ready for the pot. I added the kumquat slices, orange juice, water, and baking soda to an 8 quart pot and turned up the heat. I got it to a full boil and then reduced the heat to simmer the concoction for 10 minutes. Then I added the supremed orange bits, stirred and simmered for 10 more minutes.
Then I added a ridiculous amount of sugar (5 cups!) and a little butter and stirred it all up to make sure the sugar had fully dissolved. Brought it all back to a boil again so that I could add a pouch of pectin.
|Boiling Kumquat Marmalade|
When it was all said and done, I had 7 jars of majestically golden kumquat marmalade.
First I blanched the kumquats. Then I made a simple syrup and added the vanilla. Once that syrup had simmered for 10 minutes I added the kumquats for 5 minutes. When that was up, I took the pot off of the heat and spooned the fruit (leaving the syrup) into the jars. It smelled wonderfully citrusy.
I put the syrup back on the heat and brought it to a boil for a minute. Then I took it off of the heat and added the cognac. I gave the mixture a quick stir and then ladled it over the fruit in the jars. The aroma alone was intoxicating. I processed the jars for 25 minutes.
Despite the seeds though, the crushed kumquats made a tantalizing preserve. I filled 6 jars and processed them for 10 minutes.
|Kumquat Harvest Canned|