Candied Kumquats or Meyer Lemons

1. 1

   In a small saucepan, cover the fruit with cold water and bring to a boil.

2. 2

   Drain.

3. 3

   Cover the fruit with cold water and bring to a boil again.

4. 4

   Drain and set aside.

5. 5

   In the same saucepan, combine 1 cup water and the sugar, bring to a boil, reduce heat and simmer for 10 minutes.

6. 6

   Pierce each piece of fruit 2 or 3 times with a paring knife.

7. 7

   Drop the fruit into the sugar syrup and continue to simmer for 15 minutes for kumquats or 20 minutes for lemons.

8. 8

   Remove from heat and leave the fruit steeping in the syrup unrefrigerated for 8 hours or overnight.

9. 9

   Bring the syrup and fruit to a boil, then reduce to a simmer for 10 minutes.

10. 10

    Cool and store in a glass jar.

11. 11

    Fruit and syrup will keep in the refrigerator for 3 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.