So today I canned them. I have eaten a bazillion right off the tree and I still had 5.40 lbs when I picked them today. Ya'll know the tree is in my garage with my other citrus trees.
I am also trying out drying some of the ones I canned last year! I saw a recipe for doing dried kumquat candy and it was basically exactly what you do when you can them only instead of canning them you then dry them... so I figured well let me use a jar from last year cuz they have had all that time to soak in that yummy goodness in the jar. Will have to report back on how that worked out but I have no reason to think it wont.
Jar of last years in photo below, they hold up well.
I use it to sweeten tea or like today added in my ice cream mix. It would be great in some fizzy water on a hot day over ice. I always forget what that water is called LOL. I saw on one gals blog she put some type of cognac or brandy I forget now in her syrup. Don't ya know that was good. I got 6 Pints of Kumquats and 3 Pints of syrup. The last jar of syrup was still in the canning getting process when I took the photo. My hot water bath canner holds 8 pints.
The supervisor was on duty.
this is what I do to can these. Its a mix of two recipes I liked. I am just passing on what I do but you guys do what you feel is good :O)
This is the ratio of ingredients, if you have more kumquats thats fine just use this ratio for every four cups of kumquats.
4 cups kumquats
2/3 cup water
2 cups sugar
Your going to think you don't have enough syrup when you first put your kunquats in the pan with it, but you do and then some. The Kumquats will create more juice as they cook.
Whatever size batch I do I add the juice of one lemon and a bit of pure vitamin C powder. Today I had 16 cups of Kumquats when I started out. I added 1/8 tsp of vitamin C powder. It just helps with color retention and its non chemical so I do it. I add the lemon to brighten the flavor. I like it in there.
Put a X in the top of each washed kumquat
Bring the water, sugar, lemon juice to a boil. Boil for about 4-5 minutes watching it and stirring so it wont boil over. Once its a nice syrup, lower your heat and add your kumquats with the X in the tops. Bring it back up to a boil and simmer for 15 minutes or till the skins are getting a bit translucent.
Then scoop out the fruits and put in sterilized jars. Then cover to 1/2 of jar top with the syrup. I have found not over packing or filling the jars is good. You want to be able to cover all your fruit with the liquid so leave room for that.
Process for 20 minutes in a boiling bath.
No I have seen several other recipes and I have used a couple but I like mine like this so this is what I do . The times you will see vary on every recipe it seems with the kumquats. I do the longer process time I have seen. But I don't soak them over night any longer as I don't think it changes them. Some recipes have you do the process up to boiling them in the syrup and then let them sit over night then bring back to boil and can them.
For me I decided to go with the recipe I found that didn't do that....they can marinate in the jars on the shelf and that works great. I can't say I can tell a difference in them.
Coconut Kumquat Ice Cream
I also took a can of coconut cream and a jar of last years kumquats opened it up and dumped the kumquats and syrup all into the food processor with the can of coconut cream... zapped it till the kumquats were in little pieces through out the coconut cream... I have that in the fridge cooling now. It will go into my ice cream maker here in just a little bit! I can tell you that can of coconut cream with that jar of kumquats and syrup... oh my gosh was that tasty!! What a yummy ice cream that will be. I have one of those electric ones you put the tub in the freezer. Take it out when you want to make ice cream etc. I really like it as you can make ice cream out of just about anything using full fat coconut milk or coconut cream. Its the perfect ice cream base and so good for you.