Preserved kumquats made at home
1 kg kumquats
750 g sugar
2 cups (480 ml) water
4-5 cardamom pods
Fill a big pot with water and add the kumquats. Let them sit in water for the night.
The next day, drain the kumquats, refill the big pot with water and bring to a boil.
Add the kumquats and cook for 5-10 minutes.
Remove from the water, rinse under fresh water and set aside.
Discard the boiling water, add fresh water to the pot and bring to a boil.
Add the kumquats and cook again for 5-10 minutes.
Repeat this process 2-3 times.
Then, let the kumquats cool slightly, and pierce them with a toothpick or a fork.
Put the kumquats, sugar, and water in the pan and bring to a boil.
Reduce the heat and let them simmer for 30-40 minutes, or until the syrup starts to thicken.
Make sure to remove the foam that forms while cooking.
Pour the jam into sterilized jars and save it for up to 1 year.
View the recipe instructions at Mandarina
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