Since it's the season for delicious kumquats, I made a compote.Neatly removing the seeds will make them easier to eat. Recipe by cafe kiyo

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

I learnt this recipe from a cooking class a long time ago, but I lost the recipe so I recreated it on my own. I think they taught us to wash the kumquats with rice bran, but I just eliminated any complicated steps.I used a 1/4 of the weight of the kumquats in sugar (if you want to preserve the jam for a long time, add more sugar). Incidentally, I always divide the jam into small batches and freeze it. I don't bother with sterilizing the jars with boiling water (since I've never had the jam go bad this way. If you are worried that it will though, sterilize the jars). Recipe by Setsubunhijiki

This is a 'Langue de Boeuf' using candied kumquats.This is a brioche filled with butter, so don't do the rising in a very hot place.If you don't add the kumquats, it will become normal Langue de Boeuf. Recipe by Yukijirushi

Every year, my mother would make this.Be careful to not crush the kumquats when taking out the seeds. Recipe by Kittymama

The Sudachi tree in my garden produces more and more fruit each year, And I got about 300 fruit this year.I made this Sudachi confiture using about 50 fruits.Confiture is softer than jam. In this case, I used sugar equal to the weight of 40% of the sudachi because I used ripe sudachi. If you want to make a jam, use sugar equal to the weight of 50% of the sudachi. Taste it and adjust the amount of sugar.You can use the whole fruit including zest, fruit and juice. Recipe by EXILE LOVE

It's here! Kumquat season! So, I decided to make my regular kumquats in sugar syrup. I tried using raw cane sugar as the sugar, which made the flavor rich and mild - a big success.If the bitterness bothers you, bring the kumquats to a boil first and drain before simmering them in the sugar syrup.I use this in recipes a lot, so I made a big amount during kumquat season, and froze it. If you want to eat it plain, it's best enjoyed fresh instead of freezing it. For an easy to make amount. Recipe by yaburie

I wanted to make this pitted kumquat recipe. It helps prevent colds.Even though it is troublesome, cut the kumquats in half and pit. White wine will make the flavor better, so use it if available. Recipe by hamiing

I made kumquat muffins and they were requested again.So, this time, I made a pound cake.It's super yummy.Kumquat confit is rather light, so I placed it on top of the batter just before baking. Even so, they sunk to the bottom.Mix liqueur into the syrup if you like.You can make this using equal amounts of oil, sugar, egg, and flour. This time, I used 170 g each. Recipe by Yukijirushi

I always look forward to making jam using "organic seasonal fruits" from my neighbors.I did not boil the kumquats before making the jam. My kids really like it.Please adjust the amount of sugar depending on the sweetness of the kumquats. Recipe by Shingu shokudou

Candied kumquats in the air fryer? Sure, why not? Instead of boiling them on the stovetop, these are simple to make in the air fryer and delicious, too!

When making marmalade with oranges or iyokan (Citrus iyo), you have to constantly remove the scum, and so it takes a lot of time and effort. So I thought, why not try making it with kumquats, since you can eat the skins? It turned out surprisingly easy and delicious!The key is to remove it from heat while it's still a little runny, since jam hardens after it cools. Fill the jar while the jam is still hot, cap the lid, and turn it upside down to cool.For methods to sterilize jars and seal to store for long periods, refer to. Recipe by yaburie