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We make a gorgeous Gorgonzola soufflé and serve the savoury kumquats with them. They are gorgeous with cheese of any kind especially if you are sick and tired of quince paste.

The sweet picked kumquats are delicious with crepes straight from the pan and a great big ball of home–made vanilla ice cream. They’re great just over the top of vanilla ice cream, and…we make a fabulous kumquat ice cream using the syrup instead of sugar and putting back some of the chopped glacé kumquat into the churned ice cream!

pickled kumquats
also great for blood and sunrise limes (pictured left)
common sense is required with the cooking time – when they are translucent they are ready

for sweet
1kg sugar
1kg water

for savoury
1kg sugar
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.

want to make perfect pickled onions click on the image below!