My faithful little kumquat tree in Provence produces a year-round supply of these beautiful golden nuggets, giving me ample opportunity to make this tangy jam-like conserve that pairs wonderfully with fresh goat's milk cheese. It's always nice to have a supply in the pantry to take as a host gift when going to a dinner party, or to give to friends who come to stay.
Makes 1 quart (1 l)
Eight 1/2-cup (125 ml) canning jars with lids.
1 1/2 pounds (750 g) unblemished fresh kumquats
2 cups (500 ml) fresh blood orange, mandarin orange, or regular orange juice
1 cup (200 g) unrefined cane sugar, preferably organic, vanilla scented
1. Stem the kumquats, halve them lengthwise, and remove and discard the seeds.
2. In a large saucepan, combine the kumquats, orange juice, and sugar. Bring to a simmer and simmer, skimming the surface as needed, until the juice is thick and the kumquats are soft and translucent, about 1 hour. Skim off and discard any recalcitrant seeds that float to the surface. Let cool.
3. Transfer to the canning jars and secure the lids. (Store in the refrigerator for up to 2 weeks.)
This recipe was first published in The French Kitchen Cookbook.
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