Here is a recipe for making a delightful preserve using whole Kumquats and a delicious Kudzu syrup.
As an added benefit, they both are used in traditional medicine to soothe coughs, sore throats and common colds.
Kumquats are a member of the citrus family. Their scientific name is Citrus japonica. In Japan they are called kinkan (金柑, literally “golden citrus”).
They are a favorite in winter and early spring when they are considered to be in shun (you can read more about shun and importance of seasonality in the Japanese diet here).
Kumquats are small (the size of a big olive), fleshy, delicious, sweet and yet tangy.
What makes them unique is that you eat them along with their thin rind (skin), which is packed with essential oils and anti-oxidants.
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Kumquats: 2kg (4 1/2 LB)
Cane sugar: 800g (1 3/4 LB)
Water: 1 cup
Lemon juice: 1 tablespoon
Kudzu powder: 2 tablespoon
How to Prepare:
- Wash Kumquats. Remove stem-ends and poke a few holes with a toothpick.
- Soak 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 about 20-30 minutes. Add Kudzu (dissolved with 2tbs water) and mix VERY gently just before you turn off the heat. DO NOT boil!
- Let the pan cool down.
- Sterilize your favorite jars and lids
- Gently scoop out Kumquats and syrup into sterilized jars. Keep one jar for just the syrup.
Do not use high heat. If you heat Kumquats rapidly, their inside will expand and break (more like explode!) the skin.
After you transfer Kumquats and syrup into jars, close the lids and boil the jars in a big pan so that air will escape from the jars and you can keep the jars for a longer period.
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