The flesh, rind and seeds of kumquats are edible. Although the preserves are delicious on their own as a simple dessert, you can serve them as an accompaniment to fruit sorbet or use them to enliven a compote of fresh oranges. Source: EatingWell Magazine, November/December 1993

Nora Carey


Ingredient Checklist


Instructions Checklist
  • Thoroughly scrub kumquats with warm water. Trim stem ends. To prevent the kumquats from bursting during cooking, pierce them with the point of a sharp knife in several places. Place the kumquats in a medium saucepan and cover with water. Bring to a boil over medium heat and blanch for 1 minute. Drain and set aside.

  • Combine sugar and 4 cups water in a medium saucepan. Bring to a boil over low heat, stirring occasionally until the sugar dissolves. Add the blanched kumquats, return the liquid to a simmer, and cook for 10 minutes.

  • Remove the kumquats from the syrup with a slotted spoon and divided among four 1-pint sterilized preserving jars. Add 1/4 cup brandy to each jar, then pour in enough of the hot syrup to fill the jars, leaving 1/2 inch of headspace. Tuck a vanilla bean half into each jar and close the lid.


Make Ahead Tip: Store the jars in the refrigerator for up to 3 weeks.

Nutrition Facts

85 calories; 0.2 g total fat; 3 mg sodium. 53 mg potassium; 17.1 g carbohydrates; 1.8 g fiber; 15 g sugar; 0.5 g protein; 82 IU vitamin a iu; 12 mg vitamin c; 5 mcg folate; 18 mg calcium; 6 mg magnesium;