Citrus was abundant at the Ferry Building Farmers’ Market in San Francisco last week.The oranges and kumquats were the sweetest I have ever tasted, and I couldn’t resist packing some to take home with me to Ohio.
Recipe from The New Complete International Jewish Cookbook
2 lbs. kumquats, rinsed
2-1/2 cups granulated sugar
1 stick cinnamon
6 whole cloves
2 cardamon pods
1/8 t. nutmeg
1 cup cider vinegar
Place the kumquats in a saucepan with enough water to cover and simmer gently for 10 minutes, covered.
Remove the kumquats, reserving the cooking liquid.
Add them to the spiced vinegar mixture using some of the reserved cooking liquid if needed to submerge the kumquats. Cook covered over low heat for 30 minutes. Remove from heat, uncover, and allow to sit at room temperature for 24 hours.
Remove the kumquats from the syrup and pack into clean and sterilized canning jars. Bring the syrup back to a boil to thicken slightly. Add to the kumquats. Seal and store in the refrigerator for 3 weeks before serving. Use within 3 months.