I didn't like to eat kumquat before, but since my friend enthusiastically recommended it to me and introduced many benefits, I fell in love with it.
Fresh kumquats cannot last long. I want to use honey to retain this beauty-sugar-stained kumquats.
candied kumquat
By JimmieFeeney
Recipe Recommendations
- sweetening
- cook
- several days
- simple
Steps for candied kumquat
1
Pour clear water into a large bowl, sprinkle with a little salt, soak kumquat for 20 minutes, and rinse well.
2
Control dry moisture and remove stalks. Take one grain and cut it vertically with the same width for 6-8 times. The blade should not be too deep and the upper and lower sides should not be cut.
3
Squeeze the chopped kumquat with your fingers; pick out the kumquat seeds with a fruit fork or toothpick.
4
Processed kumquat.
5
Place the kumquat in a clean waterless container, layer the kumquat, sprinkle with a layer of white sugar; seal and marinate for about 3 days.
6
After marinated kumquat, the sugar melts and the liquid increases.
7
Take a pot, add the marinated kumquat, pour in a small bowl of water, and add rock sugar.
8
Bring to a boil over high heat and cook slowly over low heat.
9
The water in the pan slowly becomes sticky and the kumquat becomes transparent.
10
After cooling a little, the juice will become more viscous.
11
Put the marinated kumquat into a container, cool, seal it and place it in the refrigerator for preservation.candied kumquat Make Tips
It is best to cook kumquat in a non-stick pot and not easy to burn the bottom.