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Quick Candied Kumquats Recipe

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3.9 from 55 reviews

This recipe guides you through making quick candied kumquats that are sweet, tangy, and infused with subtle vanilla and orange blossom flavors. Perfect as a topping for desserts, breakfast dishes, or as a sweet snack, these candied kumquats are prepared by boiling, soaking in an ice bath, and slowly cooking in sugar syrup until caramelized and flavorful.

Ingredients

Kumquats

  • 13 oz (370 g) kumquats
  • Ice bath (water and ice in a medium sized bowl)

Syrup

  • 3 cups (700 g) water
  • 1 ½ cups (300 g) granulated sugar
  • 1 vanilla bean, split lengthwise, seeds removed (optional)
  • 2 teaspoons orange blossom water (optional)

Instructions

  1. Prepare the kumquats: Wash and dry the kumquats thoroughly. Slice each kumquat into quarters lengthwise and remove any seeds to ensure a pleasant texture without bitterness.
  2. Boil and ice bath: Bring a few cups of water to a boil in a saucepan. Once boiling, add the sliced kumquats and boil them for 2 minutes. Remove the kumquats and immediately transfer them to the prepared ice bath to stop cooking and preserve their bright color and texture.
  3. Make the syrup: In a heavy-bottomed stainless steel saucepan or dutch oven, combine 3 cups of water and 1 ½ cups of granulated sugar. Stir just once to combine and then bring the mixture to a boil, avoiding further stirring to prevent crystallization. Use quality cookware to ensure even heating.
  4. Reduce syrup and add kumquats: Allow the syrup to reduce and reach 218-220°F (104°C), which takes about 20 minutes on a gas stove. Then add the blanched kumquats to the syrup.
  5. Cook until syrup thickens: Continue heating the kumquats in the syrup until the temperature reaches 230°F (110°C) and the syrup begins to foam, about another 15-20 minutes. Monitor carefully to avoid caramelization.
  6. Infuse with vanilla: Turn off the heat and add the split vanilla bean. Let the kumquats cool in the syrup for 20–30 minutes so the vanilla flavor infuses gently. If the syrup is too thick, optionally add ¼ cup water to thin it.
  7. Finish and store: Stir in the orange blossom water gently. Transfer the candied kumquats along with the syrup into a clean jar or airtight container, making sure the fruit stays submerged. Store in the refrigerator for up to 2 weeks.

Notes

  • Removing the seeds from kumquats is important to prevent bitterness in the final product.
  • Use a heavy-bottomed stainless steel pan or dutch oven for even heating of the syrup and to avoid hot spots that can cause crystallization.
  • Do not stir the syrup after the initial mixing to prevent sugar crystallization.
  • If the syrup thickens too much, thin it with a small amount of water as needed.
  • This recipe allows for optional use of vanilla bean and orange blossom water to add aromatic depth.
  • Store candied kumquats refrigerated and consume within two weeks for best freshness and flavor.

Find it online: https://justsosavory.com/quick-candied-kumquats-recipe/