Evelyn Patout's Preserved Kumquats

Ingredients

• 1 quart kumquats
• 2 cups sugar
• 1 ½ cups light corn syrup

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    907 calories; 2 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 233 grams carbohydrates; 14 grams dietary fiber; 218 grams sugars; 4 grams protein; 102 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 1/2 quarts

Preparation

1. Scrub kumquats thoroughly. Prick each several times with a large needle or poultry pin. Put them in a large saucepan, add water to cover, bring to a boil, lower heat and simmer uncovered for 10 minutes. Drain.
2. Combine the sugar and 3 cups of water in a large saucepan. Boil for 5 minutes. Add kumquats and boil again. Remove from heat and set aside, covered, overnight. The next morning, add 1/2 cup corn syrup. Bring to a boil, remove from heat, cover and let stand overnight again. Repeat the process twice more.
3. On the fourth morning, after the kumquats have been brought to boil, spoon them into hot, sterilized, Mason-type jars. Pour in hot syrup to within 1/4 inch of the top of each jar and seal. Refrigerate until ready to give or seal in a hot-water bath according to jar manufacturer’s directions and store.

• For directions on how to sterilize jars, see page 60 of the new edition of ”Joy of Cooking.”