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


Recipe Summary

40 mins


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

1/4 cup
85 calories; protein 0.5g; carbohydrates 17.1g; dietary fiber 1.8g; sugars 15.2g; fat 0.2g; vitamin a iu 82.2IU; vitamin c 12.4mg; folate 4.8mcg; calcium 17.7mg; iron 0.3mg; magnesium 5.7mg; potassium 53.1mg; sodium 3mg.

1 other carbohydrate