Here is my recipe for making a delightful winter preserve using whole kumquats (kinkan in Japanese) and kudzu root powder.
- Kumquats: 2 kg
- Cane sugar: 800 g
- Water: 1 cup
- Lemon juice: 1 tablespoon
- Kudzu powder: 2 tablespoon
- Wash the kumquats. Remove their stem-ends and poke holes with a bamboo stick or a toothpick.
- Soak the kumquats in a large pan. Heat to just before boiling over medium heat. Drain.
- Mix water and cane sugar in a pan.
- Add kumquats and lemon juice into the pan, and cook over medium-low heat for 25 minutes.
- Mix the kudzu powder with 2 tablespoons of water, and add it to the pan. Mix VERY gently. DO NOT boil!
- Turn the heat off. Let the pan cool down, and scoop out the kumquats and syrup into sterilized jars. Keep one jar for just the syrup.
Tip: Don't use high heat. If you heat the kumquats too quickly, their skin will break.