Glassy Confit Kumquats

Name: Glassy Confit Kumquats
Prep time: 10 min
Cook time: 3 h
Total time: 3 h 10 min
Yield: About 1 pint
Ingredients: 10 ½ oz / 300 g Kumquats; 17 ½ oz / 500 g Caster Sugar; ¾ cups / 200 ml Water

Get ahead on preparations for the festive season with these beautiful, tangy, plump seasonal citrus fruits. Zhuzh up your duck dish, add intrigue to a fruit salad, create complexity by chopping them into a pumpkin pie, or impress your loved ones with a kumquat mocktail using the fruit as a garnish syrup created when the recipe is complete.

Recipe byEmma Ferdenzi

Prep10 min

Cook3 hr

Total3 hr 10 min

MakesAbout 1 pint

DietariesGluten-Free, Dairy-Free, Vegan

Ingredients

Ingredient quantities shown in U.S. units.

Confit Kumquat

10 ½ oz300 gKumquats
17 ½ oz500 gCaster Sugar
¾ cups200 mlWater

Special Equipment

Scale
A lid that is smaller than the pot being used
A lid that fits the pot

Method

Preparation

Weigh all ingredients into the same saucepan. There is no need to melt the sugar first; simply combine the whole kumquats with the measured sugar and water.
Place a smaller lid inside the pot, ensuring it weighs down all the kumquats so they are completely submerged. Nothing should poke out of the water, as full submergence is essential for the final result.
Cover the pot with a fitted lid and cook the fruit over low heat (confit) for at least three hours. Do not let the syrup boil. The kumquats are done when they are plump, glassy, and jammy inside.
Decant carefully into an open jar or container. Allow the fruit to cool fully at room temperature before sealing airtight and storing in the fridge.
Serve as desired!

More Photos

Hands holding a square sheet of parchment paper over a stone counter — Start with a square of parchment paper.

Hands holding parchment paper folded in half into a rectangle — Fold it in half to make a rectangle.

Folded parchment square labeled A, B, C, and D at the corners — Fold again, then label the corners A, B, C, and D.

Hands folding the parchment into a right-angled triangle — Bring point A to meet point D to form a right-angled triangle.

Hands folding the parchment into a narrower irregular triangle — Bring point D to meet point B to form an irregular triangle.

Hands trimming the tip of the folded parchment triangle with red scissors — Trim the tip to create a small hole in the center.

Hands trimming the outer edge of the folded parchment into a curve — Trim the outer edge so it fits comfortably inside the pot.

Unfolded parchment cartouche with a center hole and curved edge — Unfold to reveal the finished cartouche.