Food Gardening Network
Candied Kumquats

Candied Kumquats

This recipe isn’t difficult, but it is definitely time-consuming. However, in the end you will have delicious, sweet-tart Candied Kumquats to serve with tea, as dessert, or just to snag as a sweet snack.




  1. Wash the kumquats and separate any that have blemishes (you can eat those later). It’s OK to leave a short stem on the fruit.
  2. Poke each kumquat at least 10 times with a pin or skewer; this is to facilitate the flow of water as you cook the kumquats, and later, for the syrup to fully permeate the fruit.
  3. Put the kumquats into a heavy saucepan and cover with filtered water.
  4. Bring the water to a boil, then immediately remove the pan from the heat and put a lid on the pan.
  5. Allow the water to cool down almost to room temperature.
  6. Repeat Steps 3 and 4 two more times.
  7. After the third boiling, pour off the water, taking care not to damage the kumquats.
  8. To the kumquats in the pan, add the sugar, 2 cups of water, and a pinch each of salt and cream of tartar.
  9. Bring the pot to a full boil, then lower the heat so there’s hardly any movement in the pan.
  10. Slowly cook the kumquats for about an hour, until the fruits look dark and translucent.
  11. Cover the pan and let the fruit sit in the syrup overnight.
  12. The next day, remove the lid and bring the syrup to a boil.
  13. Turn off the heat and put the lid back on the pan.
  14. Let the kumquats and syrup cool to room temperature.
  15. Repeat Steps 11 to 14 two more times. The kumquats should look like amber.
  16. Gently remove the kumquats and put them on a cooling rack that’s over waxed paper. Let them dry overnight. Save the cooking syrup for other recipes.
  17. The next day, put about a cup of granulated sugar into a tray with a raised edge.
  18. Roll each kumquat in the sugar, one at a time, until it’s completely coated.
  19. Put sugared kumquats in an airtight container with sugar between each layer of kumquats. Store in a cool, dark place.
  20. Eat while they’re still fresh.