About this recipe:These lovely spiced kumquats are a favourite in our household during the winter and we love to make a huge batch of spiced kumquats and give them away as gifts. They are always well received.
Makes: 6 jars kumquats
900g caster sugar
1 stick cinnamon
6 blades mace
4 cardamom pods
600ml cider vinegar
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Method Prep:10min › Cook:45min › Ready in:55min
Place the kumquats in a saucepan, barely cover with water and bring to a simmer, covered for about an hour.
Meanwhile dissolve the sugar with the spices in the vinegar over a gentle heat. Bring to the boil for 5 minutes then strain to form a syrup. Discard anything caught in the sieve.
When the kumquats are tender, drain them and reserve the cooking liquid. Place the kumquats in the syrup and if necessary, add some of the reserved liquid just to cover the fruit. Simmer for 30 minutes then remove the pan from the heat and leave uncovered for 24 hours, turning the fruit in the syrup once or twice.
The next day, bring the kumquats and syrup to the boil then remove from the heat and pack into sterilised jars. Bring the syrup back to the boil and boil until it thickens. Pour over the kumquats then seal and store.
Once opened, store in the fridge and discard after 2 weeks.