Kumquat Compote

Name: Kumquat Compote
Cuisine: American
Ingredients: 1 kg Kumquats; 800 ml Water; 500 grams Sugar; 1 pinch Salt; 3 tbsp Honey

cookpad.japan @cookpad_jp

My mother used to make fig or kumquat compote, summer tangerine marmalade and other preserves for her children. Before I knew it, I was stewing them myself.

I got some organic kumquats, and stewed them to take to my friend, but my grandchild was born the other day, so I won't go tomorrow after all.

My mother would use ash to remove the bitterness before stewing, but I stew them without that step. Since this recipe uses a large amount of kumquats, I didn't go through the trouble to remove the seeds. When making a small amount, remove the seeds. That will make them more elegant to eat.

I've heard that honey has antibacterial properties, so I always add it to stewed preserves. Recipe by ou mama

My mother used to make fig or kumquat compote, summer tangerine marmalade and other preserves for her children. Before I knew it, I was stewing them myself.

I got some organic kumquats, and stewed them to take to my friend, but my grandchild was born the other day, so I won't go tomorrow after all.

I've heard that honey has antibacterial properties, so I always add it to stewed preserves. Recipe by ou mama

cookpad.japan @cookpad_jp

My mother used to make fig or kumquat compote, summer tangerine marmalade and other preserves for her children. Before I knew it, I was stewing them myself.

I got some organic kumquats, and stewed them to take to my friend, but my grandchild was born the other day, so I won't go tomorrow after all.

I've heard that honey has antibacterial properties, so I always add it to stewed preserves. Recipe by ou mama

My mother used to make fig or kumquat compote, summer tangerine marmalade and other preserves for her children. Before I knew it, I was stewing them myself.

I got some organic kumquats, and stewed them to take to my friend, but my grandchild was born the other day, so I won't go tomorrow after all.

I've heard that honey has antibacterial properties, so I always add it to stewed preserves. Recipe by ou mama

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Ingredients

1 kgKumquats
800 mlWater
500 gramsSugar
1 pinchSalt
3 tbspHoney

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Steps

1

Make 5 to 6 shallow cuts into the surface of the kumquats. For those who want to remove the seeds, use a toothpick or skewer to pop them out. Since this recipe uses a large amount of kumquats, I skipped that troublesome step.
2

Fill a sauce pan with the kumquats and plenty of water and bring to a boil.
3

Scum should rise to the surface as it boils.
4

Refresh the water, then bring to a boil again. Repeat this step 2 to 3 times.
5

When the scum stops rising, drain in a colander.
6

Transfer the kumquats to an enamel coated pot.
7

Add enough water to cover, 500 g of sugar, and 3 tablespoons of honey. Adjust the amount of sugar to taste.
8

Place a drop lid inside and simmer on low heat.
9

It's ready when the liquid reduces to a syrup and the kumquats become translucent.
10
11

I preserve them in jars that have been sterilized by spraying with alcohol, then dried. I include the syrup and store them in the refrigerator. When storing in the freezer, remove them from the syrup and store them in resealable plastic bags.