So a couple of days later, this became my Sunday project. Because I am sure I had nothing better to do... No, nothing better at all.
But it was fun. And they were pretty. And cute. In February when it doesn't seem like anything that remotely resembles color will ever cross my way ever again, I will have Kumquats. At that time, I shall dream of warmer climates where the growing season lasts longer than childbirth. And pool season lasts longer than football season. Ahhhh....
Is it spring yet? I am ready!
Source: Hannaford fresh Magazine, November - December 2010
2 lbs. kumquats, raw1 cup malt or cider vinegar
3 cups sugar
1 each cinnamon stick
10 whole cloves
1 each Fresh Lemon, thinly sliced, seeds removed
1. Wash kumquats. Trim a tiny slice from each end and make 3 slashes, crosswise, in each fruit, leaving the seeds in. Place in a large saucepan, cover with water, and bring to a boil over high heat. Reduce heat and simmer for 10 minutes.
2. Strain the liquid into a glass measuring cup and measure. If needed, add enough water to make 3 cups; otherwise, return 3 cups of the liquid to thepan and discard any remaining liquid. Add vinegar, sugar, cinnamon, cloves, and lemon slices. Bring to a simmer over high heat. Reduce heat and simmer for 5 minutes. Remove from heat, cover, and let sit overnight at room temperature.
*Note: I placed the cloves and cinnamon stick in cheesecloth, tied w/ twine for easy removal later on.
3. The next day, have ready 7 clean 8 oz. jelly jars and lids. Fill a large stockpot with water and bring to a boil over high heat. Simmer while you finish preparing the kumquats. Place empty jars in the water to keep them hot.
4. Bring kumquat mixture to a boil over high heat. Reduce heat and simmer until the mixture thickens into a syrup, about 1 hour.
5. Drain all water from heated jars. Pour kumquats into the prepared jars, being sure to distribute both syrup and fruit evenly; leave about 1/2 inch of space at the top of each jar. Screw on lids. Place in simmering water, making sure the water completely covers the jars by 1 to 2 inches; you may need to do this in batches. Raise heat to bring water to a boil. Boil jars for 5 minutes, then remove jars and allow to cool to room temperature, about 4 hours. Once cool, the lids should be flat. (Note - five minutes did not seem like long enough processing time to me; I raised the processing time to ~10 minutes).