Sweet and Sour Kumquat Syrup & Kumquat Compote
How to Make Kumquat Syrup and Kumquat Compote (Jam) with Fresh, Seasonal Kumquats
March has fully arrived, bringing with it the vibrant kumquats, often called ‘kinkan’ in Japan. Last year, I made kumquat syrup and enjoyed it immensely throughout the season. It’s fantastic as a refreshing kumquat ade or as a sweet, tangy addition to salads. The price is quite reasonable, and while delicious on their own, preserving them as syrup or compote allows you to savor their flavor for longer. Since kumquats are in season now, why not try making some?
Ingredients- 500g Kumquats
- 350g Sugar (70% of kumquat weight)
- A little Lemon Juice
Cooking Instructions
Step 1
Start by soaking the kumquats in water mixed with a little vinegar for a short while. This helps to remove surface impurities.
Step 2
Next, gently scrub the kumquats with baking soda and then rinse them thoroughly. Baking soda is effective in removing any residual pesticides.
Step 3
Finally, use coarse salt to scrub the kumquats again. It’s recommended to wear thick gloves during this step to protect your hands. To further ensure they are clean and free from any potential wax coating, briefly dip them in hot water and immediately rinse with cold water. This will give you peace of mind.
Step 4
Now, let’s begin making the kumquat syrup. For the first method, where we keep the kumquats whole, make several long slits lengthwise down the sides of the kumquats, avoiding the top and bottom ends. This will make it easier to remove the seeds later.
Step 5
Using a fork, carefully and meticulously remove the seeds through the slits you made. Since you’ll be eating the kumquats whole, it’s important to be thorough to ensure a pleasant eating experience. This method preserves the beautiful shape of the kumquats but requires a bit more effort.
Step 6
If you prefer a simpler method, try this second approach. Remove the stems from the kumquats with a knife. Then, make long slits down the sides, being careful not to cut through the bottom. After making the slits, remove the seeds. This method is quicker and great if you prioritize convenience over appearance.
Step 7
Add sugar, amounting to 70% of the kumquat’s weight. If you plan to store the syrup for a longer period, it’s best to use an equal weight of sugar (100%). Stir the mixture frequently at room temperature until the sugar is completely dissolved. Once dissolved, store it in an airtight container in the refrigerator.
Step 8
Next, let’s make a compote with the remaining kumquats. Cut the kumquats into quarters and remove the seeds.
Step 9
Add sugar equivalent to 50% of the kumquat’s weight. You can adjust the sugar amount to your preference, but remember that less sugar means a shorter shelf life. Cover with plastic wrap and let it sit for a day or two. The sugar will naturally dissolve, and the kumquats will release their juices.
Step 10
The mixture will become glossy as the sugar dissolves and the kumquats release their natural moisture.
Step 11
Transfer the mixture to a pot to simmer. Since the sugar has dissolved and the kumquats have released their juices, you won’t need to stir constantly at first. Stir occasionally while simmering until the kumquats are just covered by their liquid. Once it reaches your desired consistency, remove it from the heat.
Step 12
Skim off any foam that rises to the surface when it first boils for a cleaner taste. In the final step, drizzle in some lemon juice for a bright, fresh flavor.
Step 13
The compote is ready when the kumquats are gently simmering in their own syrup, creating a slightly thickened consistency. Aim for a texture that is neither too watery nor too stiff.
Step 14
Transfer the finished kumquat syrup and compote into sterilized glass jars for storage. This ensures hygiene and allows you to enjoy them for a longer time.
Step 15
For a delightful brunch treat, spread cream cheese on toasted baguette slices and generously top with the kumquat compote. The combination of sweet and tangy kumquats is exquisite.
Step 16
I made a kumquat ade with the syrup, and the texture of the kumquat pieces was wonderfully satisfying to chew! The sweet and sour flavor fills your mouth, making for a delightful dessert experience.
