Hi friends! Spring is here. My canner is out and I’ve been playing around making mustards, jams and all kinds of different fruit syrups! These Kumquats in Honey are perfect spooned whole over ice-cream or used as a glaze for pork roast or chicken. Rounding out it’s delicious diversity, you could also use the syrup in cocktails!
The Kumquats can be prepared whole or cut in half. I cut them in half so I can take out the seeds. There’s something about seeing a seed in a jar that’s just not pretty. And I like pretty! This recipe will make three half-pint jars. For our two person household, it’s the perfect size!
Aren’t they gorgeous? The diluted honey and sugar syrup adds the perfect sweetness to the tart Kumquats. Even better, we’ll be able to enjoy these bright beauties next winter when a cold dark day might be brightened with a bit of sunshine in a jar!
Kumquats in Honey Syrup
Canning kumquats in honey is a perfect way to capture their sweet-tart flavor to use all year long! Try these golden gems spooned over yogurt or ice cream. The kumquat-honey syrup in the jar also works as a beautiful glaze for ham, roasted pork or chicken!
- 1 lb kumquats
- 1 cup honey
- 1/3 cup sugar
- 1 cup water
- 1/2 a vanilla bean, seeded, or 1 teaspoon vanilla bean paste. Do not use vanilla extract!
Fill your canner with water and turn it on high heat. Cover the canner so the water will come to a boil faster. Place 3 clean and sterilized 1/2 pint canning jars in the canner to stay warm while you prepare the fruit.
Set aside lids and bands.
If using whole fruit, poke a small hole or two in each kumquat with a toothpick or cut the kumquats in half and remove any seeds. (I cut them in half.)
In a medium saucepan over medium-high heat, bring the honey, sugar, water and scraped vanilla bean seeds just to a boil. Add the kumquats and bring the mixture back to a boil. Adjust heat to medium to maintain a steady simmer and cook until the kumquats are tender, about 25 minutes for halves and 40-50 minutes for whole kumquats.
Carefully remove the hot jars from the canner and set them on a towel covered counter.
Use a slotted spoon, transfer the hot kumquats into the hot jars. Carefully pour hot honey syrup over the fruit, leaving 1/2 inch headspace. Wipe the rims of the jars with a damp paper towel and put on lids. Screw on the bands until just fingertip tight. Hot-water process the jars for 10 minutes, then turn off the heat. Allow jars to sit for 5 minutes before taking them out of the canner. Continue to cool for 24 hours on the counter. Be sure to check that your lids have sealed before storing them in a cool dark place for up to six months. Any jars that didn't seal can go straight into the refrigerator to be used within two weeks.
Remove the jars and let them cool before storing them in a cool, dark place for up to six months.
Once a jar is opened, it will keep in the refrigerator for up to two weeks.
*recipe inspired by Tori Avery’s Honey Preserved Kumquats
Looking for another fun idea using Kumquats? Try my Kumquat Cinnamon Ginger Jam!