Kumquat Preserve with Kudzu Syrup

Kumquat Preserve with Kudzu Syrup

Posted by Yoshi Kai on 22nd Feb 2016


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


  1. Wash the kumquats. Remove their stem-ends and poke holes with a bamboo stick or a toothpick.

    poke holes in kumquats

  2. Soak the kumquats in a large pan. Heat to just before boiling over medium heat. Drain.
  3. Mix water and cane sugar in a pan.
  4. Add kumquats and lemon juice into the pan, and cook over medium-low heat for 25 minutes.
  5. Mix the kudzu powder with 2 tablespoons of water, and add it to the pan. Mix VERY gently. DO NOT boil!
  6. 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.