Candied Kumquat

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Candied Kumquat

It's time for kumquats to be on the market again. A few days ago, I saw fresh kumquats, each of which was small and cute. I couldn't help but carry a net bag home. I especially like to eat the skin of kumquats. It's sweet and has a very strong fruity aroma. Eating a few in a row has the same effect as chewing gum, leaving a lingering fragrance on the lips and teeth. I bought a lot, and I kept some to eat raw. I made candied kumquats and salted kumquats for the rest, one bottle of each. The candied ones can be eaten as candied snacks, or soaked in water with honey. The salted one has been pickled for 8 days, and it can be soaked in water in another week. It is especially effective for sore throats in autumn and winter. I will post it when the time comes.

Winter is coming, and it is getting colder. The kumquat is like a bright spot in the bleak winter, bringing a ray of sweet fragrance. If you like it, seal a can of kumquat.

Ingredients for candied kumquat

Kumquat, salt, and sugar.

How to make candied kumquats

1. Pour clean water into the basin, sprinkle a little salt, soak the kumquats for 10 minutes, clean them and dry them;

2. Cut the kumquat 5-7 times longitudinally at equal distances. Do not cut too deep, otherwise it will break easily.

3. Press the cut kumquats with your fingers until they are flat;

4. After cutting the kumquats, pick out the kumquat seeds with a toothpick;

5. Place the seeded kumquats in a clean, water-free bottle, add a layer of kumquats and sprinkle with a layer of white sugar;

6. Cover the lid and marinate for about 2-3 days;

7. When the marinade is done, the sugar will melt and the liquid will increase;

8. Pour about a bowl of water into the pot, pour in the pickled kumquats, and add rock sugar;

9. After boiling over high heat, turn to low heat and simmer slowly until the water in the pot gradually becomes viscous and the kumquats are slightly more transparent than before. You can collect the juice and serve it on a plate according to your preference.