- 1 1/2 pounds ripe kumquats
- 2/3 cup fresh squeezed lemon juice 4 lemons
- 4 tablespoons sea salt
- 1 tablespoon black pepper crushed.
- 1 tablespoon fennel seed crushed.
- 2 teaspoons cumin seeds crushed.
- 1 3/4 cups maple sugar substitute - raw brown sugar, for example demerara or turbinado
Using a scrub brush, wash each fruit thoroughly with plain water and make sure to remove any visible green stems. Pat them dry with a paper towel. Ensure they're completely dry, as moisture can produce mold during the preservation process. Once cleaned, place them in a warm, dry spot for an hour or two.
In a small saucepan, gradually heat the lemon juice and maple sugar until the sugar is completely melted. Increase the heat to medium-high and cook for 2-3 minutes, or until the mixture appears slightly syrupy. Allow cooling in the pan until the mixture reaches room temperature.
Make sure the fennel and cumin don't lose their form when crushing the spices. You don't want to make a powder out of them. You can crush the black pepper to your desired fineness. Combine the salt and spices in a mixing bowl.
Remove the button ends of the kumquats. Then slice the kumquats lengthwise in half. If you see obvious seeds, remove them. However, you do not need to scoop out the extremely small seeds that are hidden.
By cutting the kumquats in half, you can easily add the spice combination; toss everything together in a large mixing bowl, then spoon into a 1/2 gallon jar, pour the syrup on top, and close the jar.
There are two ways to preserve kumquats. The process is quick and easy – place the jar(s) in a boiling bath for ten minutes. Then, carefully remove and let cool before eating, refrigerating, or freezing.
The second preserving process is considered traditional by the indigenous people of Japan and China. This process takes a little over two weeks. First, set the jar of kumquats in the sun all day – bring them inside at night and return them to the sun every morning. After 14 days of placing them in the sun (don't count the rainy or cloudy days), test them, and if they are to your liking, they are done. If not, return them to the sun and check them each day until they have the desired taste you want.
Sweet preserved kumquats make a delicious, sweet treat by themselves, and they can be added to yogurt or mixed in a fruit salad.
Calories: 509kcal | Carbohydrates: 126g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 7009mg | Potassium: 707mg | Fiber: 12g | Sugar: 105g | Vitamin A: 519IU | Vitamin C: 91mg | Calcium: 239mg | Iron: 4mg