Kumquat preserves
Overview
The neighbor’s aunt sent a lot of fresh kumquats. Although they are not as beautiful as those in the fruit shop, they taste great! Make it into candied fruits and enjoy slowly ~ haha😊
Tags
Ingredients
Steps
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Wash the kumquats thoroughly
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After washing, dry the kumquats naturally or dry them with kitchen paper, and then cut them into five to six lengths with a knife
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After cutting, press it flat with your thumb and take out the kumquat seeds
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After everything is packed up, put one layer of kumquats and one layer of sugar into the crisper (I didn’t weigh the amount of sugar used here, so you should refer to the actual amount)
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Place all the kumquats on the ground and then add a layer of sugar on the surface. Marinate for two to three days until the sugar turns into sugar water
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After pickling, pour the kumquats and pickled sugar water into the pot, add 80 grams of rock sugar and 100 grams of water, bring to a boil, then simmer over low heat until the juice is reduced (remember to stir from time to time during the process to prevent the bottom from being burnt)
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After the juice has cooled down, put it in a glass jar and seal it for storage. You can eat it directly. Drinking it soaked in water can also relieve cough!
