I got some organic kumquats, so decided to make compote. My mother would use ash to remove the bitterness before stewing, but I stew them without that step. I happen to like the bitterness. These are handy for serving as either a side dish or dessert.
Make 5 to 6 shallow cuts into the surface of the kumquats. For those who want to remove the seeds, use a toothpick or skewer to pop them out. Since this recipe uses a large amount of kumquats, I skipped that troublesome step.
Fill a sauce pan with the kumquats and plenty of water and bring to a boil.
Scum should rise to the surface as it boils.
Refresh the water, then bring to a boil again. Repeat this step 2 to 3 times.
When the scum stops rising, drain in a colander.
Transfer the kumquats to an enamel coated pot.
Add enough water to cover, 500 g of sugar, and 3 tablespoons of honey. Adjust the amount of sugar to taste.
Place a drop lid inside and simmer on low heat.
It's ready when the liquid reduces to a syrup and the kumquats become translucent.
I preserve them in jars that have been sterilized by spraying with alcohol, then dried. I include the syrup and store them in the refrigerator. When storing in the freezer, remove them from the syrup and store them in resealable plastic bags.
Story Behind this Recipe
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.