Spiced Kumquats

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.

Kumquats are a particular favorite of mine. They are unique in that they can be eaten whole as their sweetness is in their skins and their tartness in their flesh. Often used to make jams and marmalades, they become even more versatile when spiced. Served alongside pound cake, as a topping for ice-cream or waffles, added to a chicken dish or even mixed into seltzer or cocktails, spiced kumquats seem to breathe life into any dish they touch.
Crates of Miewa Kumquats at the Ferry Building Farmer’s Market
Citrus, citrus everywhere!
Spiced Kumquats

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.

In another saucepan, add the sugar, spices, and vinegar. Heat to dissolve the sugar, then raise heat to boil for 5 minutes.

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.