My mom used to make marmalade, and now I make it out of them too. They have a nice sweet flavor. They do have many big seeds inside, so that have to cut the up and deseed. It might just be that variety I use. At Christmas, I see them on wreaths to add a bit of color. When I make maramalade, I also add some ascorbic acid which seems to help keep them bright orange color.

I never would have thought of preserving those little rascals. I did get some very good info regarding preserving oranges - jam, sauces, etc. - from the Fla extension office while I was there. Perhaps they have something for kumquats also. There's a festival, you know, in Feb., I think, and perhaps some info there. If internet doesn't get you the ext office you want, try going through 1-800-EXT-INFO.

I always make a big jar of them in simple syrup and keep it in the fridge. I use these as garnishes, chopped-up additions to other foods, or even a pop-in-the-mouth treat.

DOo yours have many big seeds inside?? When I was deseeding and cutting mine, I did notice they were very sticky all by themselves

The kumquats I've eaten over the years have always had big seeds. But I just eat the seeds along with the peel.

Michelle

Westelle, do you just raw pack in the simple syrup? About how long do they keep?

ksrogers, thanks for the tip on the ascorbic acid to keep the color true. I used it for my frozen fruit and it worked out wonderfully!

gran, I looked up the Kumquat Festival and it is held every year in Dade City, FL, the last weekend in January. Wish I'd of known that when we lived in Tampa!

Michelle

I bring the kumquats, lemons, etc. in the simple syrup to a simmer then turn off the heat. When it's cool I jar it. I've had a jar of mixed citrus in a spiced simple syrup going for years. The single fruits in just syrup never are around for much more then a year because I use up the fruit and don't replace it. When done the left-over syrup goes into the spiced syrup jar.... maybe with some lemons or orange rind heated in it first.... whatever is around. I use more of the spiced syrup with it's infused citrus flavors frequently by itself in all sorts of ways when something needs a sweet "kick".