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 like Japanese citrus fruits, especially kumquat (kinkan) is good for throat. Also it's good for Osechiryori. We can eat sweet boiled kumquat whole! Let's enjoy the flavor of kumquat.

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!

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

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 wanted to come up with a delicious way to eat and store kumquats.Be careful not to over-heat it so that it retains the color and fragrance.By not using high heat, the kumquats will turn out soft.Add the Cointreau at the end in order to retain the fragrance and for storage. Recipe by Yukijirushi

In the summertime, I often want to eat kanten (agar-agar) jellies.I received lump brown sugar as a gift, so I referred to a cookbook from Okinawa to make this syrup.When reducing the syrup, take care not to let it boil over. If you let the syrup burn, it will become bitter, so keep mixing as you simmer.For people who wrote in concerned about the syrup crystallizing while chilling, the syrup was OK for 10 days. For an easy to make amount. Recipe by tearstar

This simmered dish makes the best of the flavor of seasonal kumquats. Since slicing the kumquats into thin slices causes them to fall apart, they are cut in half. In order for the white kidney beans (boiled and canned) not to fall apart, they are added last. This creates a semi-sweet and delicious simmered dessert.Steps 3-4: When boiling, gently stir the bottom of the pot occasionally so that it doesn't stick.Step 3: When covered with the lid, you should wedge a toothpick underneath it so that the steam can be released. Recipe by Yuubishin

There are many recipes out there for brown sugar and ginger, but I wanted to make a version that was as concentrated as possible easily. I used to make this the "even easier" way, but ever since I encountered Cookpad user La Land's brown sugar syrup I've been adding mizuame to mine too. This is how I've been making this several times since last year.The amount of brown sugar that will melt in the juices that come out of the ginger is limited. If you use the "easier" method in particular, the lower the humidity the harder it is for the sugar to melt. You can just stir it up from the bottom of the jar before using, or put the jar in hot water to warm it through, and any crystallized parts will melt. Recipe by Soraten mama

I make this a lot during apple season. I use it for cake, for apple pie, in bread or on sweet pizza, serve it with ice cream... this sweet simmered apple is so versatile. The cinnamon and rum really make it taste great!Don't put the sugar in at the start. Draw out the moisture from the apple first, and cook it through slowly - that's the key! Once the rum and cinnamon are added the flavor really improves. If you don't like rum or cinnamon, this is also delicious with vanilla essence and a little butter! Try some variations! Recipe by Toiroiro

I happened to find some fresh apricots at the supermarket one day and challenged myself to preserve them in syrup. It's been 4 years since my first attempt. The first year I just made a small amount, and perhaps because of that it was a big success. The next year I reduced the sugar, but that version wasn't sweet enough, so I took the syrup out of the jar and added more sugar. On the 3rd year I wasn't able to seal the top on properly, so I had to throw away half of the 5 kilos I'd preserved.Make sure to pack the jar tightly. If you put the apricots in neatly, there will be no gaps after adding the syrup. 200 g of sugar and 200 ml of water is not enough sometimes, so I've listed a generous amount of syrup ingredients.The white liquor is used as insurance against spoilage if you aren't able to achieve a proper vacuum seal. Recipe by Koto no tsuki