Kumquats Simmered In Rich Sugar Syrup. Great recipe for Kumquats Simmered In Rich Sugar Syrup. So, I decided to make my regular kumquats in sugar syrup. I tried using raw cane sugar as the sugar, which made the flavor rich and mild – a big success.
Transfer syrup to a container and refrigerate for up. See great recipes for Candied Kumquats too! In a heavy bottom stainless steel pan, add kumquat slices, water, bring to boil, reduce heat to simmer. You can have Kumquats Simmered In Rich Sugar Syrup using 2 ingredients and 8 steps. Here is how you achieve it.
Ingredients of Kumquats Simmered In Rich Sugar Syrup
- Prepare 1 of as much (to taste) Kumquats 40% of the kumquats in weight Raw cane sugar (or any coarse sugar of your choice).
- Prepare 1/2 of of the kumquats in weight Water.
Now add sugar, lemon juice, salt. Remove the syrup in a glass container and let it cool down. Bring the sugar and water to a boil in a small saucepan over medium high heat and stir until the sugar has been dissolved. Reduce the heat to medium low.
Kumquats Simmered In Rich Sugar Syrup step by step
- Wash the kumquats well and take off the stem ends. Weigh the kumquats at this point. Based on that number, weigh the sugar and water out too..
- Cut the kumquats in half, and take out any seeds..
- Put the kumquats, sugar and water in a pan, and start cooking over high heat..
- When it comes to a boil turn the heat down to low. Simmer while skimming off the scum and stirring occasionally..
- When the liquid has reduced to the stage you like, it's done! The peel will be glossy and radiant. (If you simmer until the kumquats have almost completely disintegrated, it becomes jam.).
- Storing options: Pack them in jars and store in the refrigerator. Seefor instructions..
- Storing options: Pack in to ziplock bags and freezer. Let it defrost naturally in the refrigerator before using..
- Bonus Kumquats are packed with vitamin C, so it's said that they help to prevent colds, recover from fatigue, and clear your complexion. It's something we should eat more..
Bring a pot […] Place everything into a saucepan and bring to a boil. Allow the syrup to cool, then transfer to a clean jar. Will keep for several weeks in the refrigerator. Kept in the fridge in a perforated bag kumquats can last for up to two weeks. If very ripe, eat whole or slice to use in salads.