Spiced kumquats

    55 min

    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.

    2 people made this

    Makes: 6 jars kumquats

    • 900g kumquats
    • 900g caster sugar
    • 1 stick cinnamon
    • 110g cloves
    • 6 blades mace
    • 4 cardamom pods
    • 600ml cider vinegar

    Prep:10min  ›  Cook:45min  ›  Ready in:55min 

    1. Place the kumquats in a saucepan, barely cover with water and bring to a simmer, covered for about an hour.
    2. 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.
    3. 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.
    4. 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.

    How to sterilise jars

    Learn how to sterilise jars two ways with our handy step-by-step guide and video.

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