also great for blood and sunrise limes (pictured left)
common sense is required with the cooking time – when they are translucent they are ready
1kg Vine Valley white wine vinegar
2 bay leaves
whole white pepper, pimento, juniper according to the final flavour you are looking for
Wash the kumquats and skewer them twice leaving four holes in the fruit.
Stirring constantly, bring the liquid and sugar to the boil. When the syrup is boiling, add the kumquats and bring up to the boil again, turn the heat down and simmer for 4 minutes, using the skimmer to remove any scum. Remove from the heat and allow to become completely cold.
To finish the preserving process bring the kumquats up to the boil twice a day for 3 – 4 days, then store in sterilised jars. In the cold weather, it is not necessary to refrigerate the kumquats between cooking, simply leave covered in a cold place.
tip — if you do not have a stainless steel saucepan, it will be necessary to tip the kumquats out into a plastic storage container between cooking. Aluminum can cause oxidisation. Over years of making preserves, we have found that stainless steel or enamel is preferable for making preserves.