More Kumquat Stuff (and Pomegranate too)

Spiced Kumquats -4 pints

Kumquat Syrup (doubles as an all natural cough syrup) - 9 half pints

Pomegranate Vinegar - 3 half pints

 

Spiced Whole Kumquat Preserves

Makes 4 Pints (approximately)

 

4 quarts Kumquats

2 ¼ cups Water

¾ cup White Vinegar

3 cups Sugar

2 Cinnamon Sticks (broken in half)

1 ½ tbsp of Whole Allspice

1 ½ tbsp of Whole Coves

 

1. Wash and remove stems from kumquats. Cut ½ inch slits at 90° angles on blossom end.

 

2. Place kumquats into a pot, cover with water, and simmer over medium heat for 10 minutes or until tender. Drain.

 

3. In a large pot, combine 2 ¼ cups of water with vinegar, sugar, cinnamon sticks, allspice, and cloves. Heat until boiling over medium high heat. Reduce heat, and boil gently for 5 minutes.

 

4. Add kumquats to syrup, simmer covered for 20 minutes. Turn burner off, and allow kumquats to cool (keep covered) for 10-15 minutes. Kumquats should now be translucent.

 

5. Place hot fruit in jars (make sure to get a piece of cinnamon in each jar along with the other spices), fill with hot syrup, check for trapped air, and leave ¼ inch headspace in jars. Can in a hot water bath canner as normal. Process pint jars for 15 minutes.

 

Blogged: Ethylwelt's Dilemma

 

Done