Recipe Cinnamon Kumquats

Discussion in 'Recipes' started by Falcon15, Dec 23, 2010.

  1. Falcon15

    Falcon15 Falco Peregrinus

    A simple, yet tasty recipe for preserving that massive annual Kumquat harvest. This recipe has one variation that uses fresh mint instead of cinnamon, and is equally good. Personally I love the aroma of this as it is cooking and it is heaven over vanilla ice cream. This will make approximately six (6) eight (8) ounce jars.

    The recipe:
    2.5 pounds Kumquats (stems completely removed)
    2 tbsp Baking Soda
    Boiling water
    2 4" long Cinnamon Sticks (8" total) - the fresher the better.
    6 cups granulated sugar

    1. In a large stainless sauce pan, combine kumquats and baking soda. Add boiling water, enough to cover the kumquats, and set aside or 5 minutes.
    Transfer to a colander, drain thoroughly and rinse three (3) times with cold running water. Prick each kumquat with a toothpick two (2) times to help prevent bursting.

    2. In a stainless stockpot combine the kumquats, 8 cups of cold water and the cinnamon sticks. Bring to boil over high heat.
    Reduce heat to low and heat gently for 7 minutes. (be careul not to boil, boiling will burst the skins).
    Add the sugar and cook over medium low heat, stirring gently but constantly, until the sugar has dissolved and and liquid is almost back to a boil.
    Discard the cinnamon sticks.
    3. Meanwhile, prepare your jars and lids.
    4. Using a slotted spoon pack kumquats loosely into 8 oz. jars to within a generous 1/2 inch of the top of the jar. Ladle hot syrup into the jars, leaving 1/2" head space. With a rubber spatula or non-metal tool, work the air bubbles out, adding more syrup as needed. Wipe rims. Center lid on jars. Screw down until resistance is met, then tighten to finger tight.
    5. Place jars in water bath canner, making sure the tops of the jars are covered by at least an inch of water. Bring to a boil and process for 15 minutes.
    Remove lid from canner, turn off heat and let sit for 5 minutes before removing the jars from the water bath. Set on a towel lined cookie sheet and cover with another towel. Let cool for 24 hours. Label and date.
    For Minted kumquats, replace the cinnamon with 1 cup of fresh mint leaves and stems, tied tightly with string. When packing the kumquats, place a fresh mint leaf in each jar.

  2. Goldwampum

    Goldwampum Monkey+

    Great looking recipe. Thanks... and it's even fun to say.:oops: Cinnamon kumquats...
  3. tacmotusn

    tacmotusn RIP 1/13/21

    two questions. do kumquats have seeds if any significance? and, have you considered cutting them into quarters or so and zapping them thru a food processor and making kumquat marmalade?
  4. Falcon15

    Falcon15 Falco Peregrinus

    they have seeds, but not significant seeds, as for the marmalade, I have not thought about is a great idea, I'll have to try it!
  5. tacmotusn

    tacmotusn RIP 1/13/21

    If and when you try making marmalade with them please give us an update. I have eaten them raw. I am pretty sure from their consistency you could use the whole kumquat, pulp and all in making a form of marmalade.
  6. Falcon15

    Falcon15 Falco Peregrinus

    I will give it a whirl probably this weekend or sometime next week.
  7. Falcon15

    Falcon15 Falco Peregrinus

    Tac, found a Kumquat Marmalade recipe in a Ball Blue Book circa 1963

    3 quarts water
    2 cups thinly sliced kumquats (about 2 dozen)
    1 1/2 cup sliced orange peel (about 2 medium)
    1 1/2 cup chopped orange pulp (about 2 medium)
    1/3 cup lemon juice
    Approximately 9 cups sugar

    Add water to fruit; cover and let stand in a cool place overnight. Bring to a boil and cook until peel is tender. Add lemon juice. Measure fruit and liquid. To each cup of fruit mixture add 1 cup sugar. Stir until sugar is dissolved. Cook until the jellying point, about 45 minutes. Stir occasionally to prevent sticking. Pour, boiling hot, into sterilized jars. Put on lids and rings. Yield is about 8 half-pints.
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