Kumquat Compote

1. 1

   Make 5 to 6 shallow cuts into the surface of the kumquats.

2. 2

   For those who want to remove the seeds, use a toothpick or skewer to pop them out.

3. 3

   Since this recipe uses a large amount of kumquats, I skipped that troublesome step.

4. 4

   Fill a sauce pan with the kumquats and plenty of water and bring to a boil.

5. 5

   Scum should rise to the surface as it boils.

6. 6

   Refresh the water, then bring to a boil again.

7. 7

   Repeat this step 2 to 3 times.

8. 8

   When the scum stops rising, drain in a colander.

9. 9

   Transfer the kumquats to an enamel coated pot.

10. 10

    Add enough water to cover, 500 g of sugar, and 3 tablespoons of honey.

11. 11

    Adjust the amount of sugar to taste.

12. 12

    Place a drop lid inside and simmer on low heat.

13. 13

    It's ready when the liquid reduces to a syrup and the kumquats become translucent.

14. 14

    I preserve them in jars that have been sterilized by spraying with alcohol, then dried.

15. 15

    I include the syrup and store them in the refrigerator.

16. 16

    When storing in the freezer, remove them from the syrup and store them in resealable plastic bags.

* Per serving · 4 servings · Values may vary.

No additional tips available.