Honeyed Preserved Kumquats

Instructions

1. Step 1

   Gather the ingredients.

2. Step 2

   Bring a canning kettle full of water to a boil.

3. Step 3

   Meanwhile, cut off the stems from the kumquats. Either poke a small hole or two in each kumquat with a skewer or toothpick for pretty whole fruits or cut the kumquats in half and remove any seeds for less elegant halves with seeds already removed.

4. Step 4

   In a medium saucepan, bring the water, honey, and sugar just to a boil. Add the kumquats and bring the mixture back just to a boil. Adjust the heat to maintain a steady simmer and cook, skimming off any foam that develops, until the kumquats are tender, about 25 minutes for halves and 40 minutes for whole kumquats.

5. Step 5

   Transfer the hot kumquats into the sterile half-pint or pint jars and screw on the lids. Hot-water process the jars in the canning kettle for 10 minutes.

6. Step 6

   Remove the jars and let them cool before storing them in a cool, dark place for up to six months. Once a jar is opened, keep it in the refrigerator.

7. Step 7

   Enjoy!