Vietnamese Candied Kumquats
- 9 cups kumquats
- 3 cups sugar
- 1 tablespoon pickling lime (Mrs. Wages)
- 1/4 cup bottled lemon juice
- 12 cups water
- 1 teaspoon salt
- In a large colander, rinse kumquats in cold water
- In another bowl combine 6 cups water with 1 tablespoon Mrs. Wages Pickling Lime
- Place kumquats in a large pickle jug or bowl, pour pickling lime liquid over the fruit, and toss with a large spoon, cover and rest at room temperature for up to 4 hours or overnight
- Scoop whole fruit out from the pickling liquid into a colander, and rinse in cold water
- Using a sharp paring knife, slice 6-8 eyelets into the sides of kumquats making sure to leave the top and bottom of fruit intake.
- Remove as many seeds as possible by gently squeezing the cut fruit, a toothpick or sharp object is useful when trying to fish out the seeds however, don’t’ worry if you don’t get all the seeds out, they will loosen up during the cooking process.
- Add salt to leftover pickling liquid, stir to combine
- Return cut fruit to the pickling liquid, add more water to cover fruit, cover with plastic wrap and rest overnight at room temperature
- Remove fruit from pickling liquid, and discard liquid, gently toss fruit under cold water and rinse for 3-5 minutes
- In a large stockpot combine sugar, bottled lemon juice, and fruit, heat to medium-high, stirring until sugar dissolves, bring to a boil, stirring occasionally
- Reduce heat to medium and cook until liquid is almost absorbed, takes 45 – 50 minutes.
- Remove individual fruit to a parchment-lined cookie sheet, press the tops of the fruit with your finger until they resemble a flower shape, allow them to rest and air dry for up to 24 hours
- Keep fruit in canning jars or covered container for up to 3 months in the refrigerator
- The syrup can be poured over fruit and stored in jars to create a softer version.
Keywords: Mứt Tắc - Vietnamese Candied Kumquats, canning, perserving, candy