Serving: 1 pint






1 pound Nagami kumquats


1 1/2 cups cold water


1 cup raw honey


1/4 cup Turbinado sugar


1 sterile canning pint and lid





Fill a canning kettle with cold water and bring to a boil.  Add pint jar.  Boil for 10 minutes.  Remove pint. 


Remove any stems from kumquats.


Wash kumquats. Allow to dry.


Use a wooden skewer to poke a hole from the stem to the opposite end.  Two holes in total.


Stir together water, honey and sugar until dissolved in a medium-sized saucepan over medium heat. 


Add kumquats. 


Allow to rest at room temperature for 1 hour.


Bring the kumquats and syrup to a simmer.


Gently simmer until kumquats are tender (the actual time will depend upon the level of the simmering – approximately 40 minutes). Skim off any foam that comes of the surface of the syrup.


Transfer kumquats to the sterile pint. 


Fill pint with hot syrup to cover kumquats.


Chef’s Note: Any leftover syrup is an excellent addition to tea, yogurt, farmer’s cheese, or similar product. 


Bring a saucepan of cold water to a boil.  Place lids in boiling water for 2 minutes.


Seal jar with hot, sterile lids. 


Process the sealed pint for 10 minutes. Remove pint from kettle. 


Allow pint to cool. After pint has cooled, check the lid to be certain it is tight.  If not, tighten. 


Store in a cool, dark place for up to 6 months.


Place any opened pint in the ice box.