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!
*recipe inspired by Tori Avery’s Honey Preserved Kumquats
Looking for another fun idea using Kumquats? Try my Kumquat Cinnamon Ginger Jam!