These can then be eaten right out of the jar like candy or used on desserts such as pound cakes or cheesecakes. The syrup is wonderful for drizzles, too. Savory ideas: use them in salads (use the syrup in your dressing!), they would be perfect with ham, maybe as a glaze for chicken wings.
Yield: ~ 6, half pint jars or 3, pint jars
Prep: 30 Minutes
Processing: 15 Minutes

Ingredients:
• 2 ½ lbs kumquats, stems removed, outside brushed and rinsed clean
• 2 Tbsp baking soda
• Boiling water
• 2 cinnamon sticks (4 inches long, tied in a cheesecloth)
• 6 cups granulated sugar

Instructions:
Prep:
• Prepare boiling water canner. Heat jars in simmering water
until ready to use, do not boil.
• Wash lids in warm soapy water and set aside with bands.
• Assemble and measure ingredients.
• In a large stainless-steel saucepan, combine kumquats and baking soda. Add boiling water to
cover and set aside for 5 minutes. Transfer to a colander placed over a sink and drain thoroughly.
Rinse three times in cold running water.
• Remove any small stems from fruit. Prick each kumquat twice with a toothpick to prevent bursting.
Cook:
• In a large clean stainless-steel saucepan, combine kumquats, 8 cups water and cinnamon sticks.
Bring to boil over high heat.
• Reduce heat to low and heat gently for 7 minutes. (Be careful not to boil, as boiling may cause the
fruit to burst).
• Add sugar and cook over medium-low heat, stirring constantly but gently, until sugar has dissolved
and liquid has almost returned to a boil. Discard cinnamon sticks.
Can:
• Using a slotted spoon, pack kumquats loosely into hot jars to within a generous ½ inch of top of jar.
Ladle hot syrup into jar to cover kumquats, leaving ½ inch headspace. Remove air bubbles and
adjust headspace, if necessary, by adding hot syrup. Wipe rim clean with a damp paper towel or
cloth. Center lid on jar. Screw band down until resistance is met, then increase to fingertip tight.
• Place jars in canner. Water must cover jars by 1 inch. Cover canner and bring water to a boil.
Process jars 15 minutes, adjusting for altitude. Turn off heat and remove canner lid. Let jars sit for
5 minutes. Remove jars from canner; do not retighten bands if loose. Cool 12-24 hours. Check lids for seal, they should not flex when center is pressed. Remove rings and label jars. Store in a cool, dark place.
Other/Tips:
• For best results, use small firm, oval-shaped kumquats. Large kumquats do not hold their shape as
well. Scrub with a soft brush under running water and drain well before using. This amount of fruit
in the recipe can be doubled without doubling the amount of syrup. We put a small bit of cinnamon
stick in each jar.
• Variation: Minted Kumquats: Replace the 2 cinnamon sticks with 1 cup fresh mint and stems, tied
tightly with string (or in a cheesecloth bag). When packing kumquats, place a fresh mint leaf in
each jar.

Source: https://ucanr.edu/sites/default/files/2021-01/343959.pdf