The preparation I want to talk about today concerns kumquats or Chinese mandarins. To be able to preserve the whole fruit for a long time or recover the said fruits or the peels (which are very fragrant and sweet) used to make liqueur, we will subject them to a very simplified and much faster candying process that allows us to use them to enrich, stuff or decorate sweets, desserts, and various drinks. Candied kumquats can also be enjoyed naturally, like a sort of bonbon.
- Difficulty: Very easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 1.5 lbs
- Cooking methods: Slow fire
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 17.5 oz kumquats or Chinese mandarins
- 1.25 cups granulated sugar
- 1/2 lemon
- 1 pinch fine salt
Tools
- 1 Brush
Steps
You can use a single jar with a hermetic lid or multiple jars. I prefer to divide the candied kumquats into small jars, so they do not remain open for too long when I use them. They are also a delightful gift idea all year round.
Wash the kumquat fruits, brushing the peel to remove any impurities.
Cut the fruits in half, doing this operation directly in the pot you will use for candying the fruit, thus avoiding losing any juice.
Add the zest and juice of half a lemon (which will help maintain the color and enhance the flavor), the pinch of fine salt, and the granulated sugar.
Mix well and cover. Let the mixture rest for 30 minutes or even the whole day or night; during this time, the sugar, in contact with the fruit, will release the kumquats’ natural liquid, facilitating cooking and syrup formation. You can decide based on your schedule and needs.
After the resting time, put the pot on the smallest burner over medium heat, and stirring occasionally, wait for the sugar to dissolve.
In the meantime, you will have already sterilized the jar or jars to contain the candied fruit.
As soon as the sugar has completely dissolved (a few minutes), transfer the candied fruits into the jars, along with the syrup, filling them up to the base of the neck (make sure the neck of the jar remains free), close immediately, and turn them upside down to allow the vacuum to form.
The kumquats are immediately ready for use; store the jars in a cool, dark place.
Some practical tips
– It only takes a few minutes for the sugar to dissolve; if you want the syrup to be thicker, more concentrated, increase the cooking time to about 20/25 minutes at most, or until you see it starting to concentrate more and more.
– We can also caramelize the fruits or kumquat peels used to make liqueurs (since some people use only peels and some use whole fruits). Obviously, in this case, they will remain soaked in alcohol. Keep this in mind when making desserts or drinks if children or teetotalers are to eat or drink them.
