Quick & Easy Candied Kumquats Recipe

My friend, you have to try candied kumquats. These Chinese citrus fruits can be eaten whole, but they can also make the most flavorful treat. Buy them from the grocery store during their peak season, and use this recipe to learn how easy it is to make this delectable indulgence.

We planted fruit trees and berry bushes to provide a good supply of fruits and berries that grow well in the Pacific Northwest. Because our growing season is relatively short, preserving fruit is a common practice.

First up, you have to learn how to dehydrate fruit, next up is learning to make jams and jellies. Then, learn to make canned apricots, preserve strawberries multiple ways, and you have to try this canned pears recipe.

Why Make Candied Kumquats

While we enjoy the “fruits of our labor,” our shorter growing season does not allow us to add a kumquat tree (or other citrus) to our orchard. Consequently, citrus is a special treat, and when it is in season, we want to make it last as long as possible. 

• Longer Shelf-Life: Just like learning how to preserve lemons, I wanted to learn how to get the longest life out of kumquats by making these candied kumquats. The preferred method of storing kumquats is at room temperature. However, they will only last for a few days this way. When they are turned into delicious candied kumquats, they will last in the refrigerator for up to three months! You might find that you won’t need that long of a shelf life, though. 
• Delicious & Versatile: Candied kumquats rival candied orange peel and are delicious added to fruit salad, homemade cranberry sauce, used as a relish for roasted meats, a topping for homemade pancakes, buttermilk biscuits, oatmeal, a filling for hand pies or breakfast muffins, a topping for vanilla ice cream, or even eaten all on their own. 

With all the options for candied kumquats, don’t be surprised if they’re long gone before three months have passed!

What Are Kumquats

Kumquats are the smallest of the citrus fruits, about the size of a grape. Their orange skin is soft and edible, and unlike other citrus, it does not contain a bitter pulp, so the skin is actually the sweetest part. The flesh of the kumquat balances the sweet skin with a sour bite.

Kumquats are native to China but have been cultivated here in the US. They are mainly grown in California and Florida and are in season from January through June. Look for kumquats that are free of blemishes and feel firm when gently pressed.

Harvest to Table Magazine

This recipe for candied kumquats was featured in the February 2025 edition of Harvest to Table Magazine. If you’re tired of mealtime being a hassle, make it easy with from-scratch recipes for every season. Plus, with your subscription, you’ll gain access to free past issues of Harvest to Table!

What to expect… you’ll receive a monthly digital magazine with original recipes and clear, easy-to-follow instructions. Furthermore, with the Homestead Foundations membership, you’ll not only get this monthly magazine, but you’ll also get access to our PTA Vault – a library of exclusive videos and tutorials! 

All for less than 30¢ a DAY! So what are you waiting for?

Ingredients Needed

• Kumquats – In the US, kumquats are typically in season between January and June. If you have pounds of kumquats to preserve, simply increase this recipe as needed.
• Granulated Sugar – You can use cane sugar, turbinado sugar, or coconut sugar, but don’t substitute zero-calorie sweeteners here.
• Honey – I like the benefits of raw honey, but because this recipe heats the honey, raw is not important for this recipe.
• Vanilla Bean – Split the vanilla bean lengthwise and scrape it out.

How to Make Candied Kumquats

Step 1: Slice the Kumquats into 1/8 inch thickness and remove the seeds with the tip of a knife.

Step 2: Combine the water, sugar, honey, and vanilla bean in a pot and bring to a boil until the sugar dissolves. 

Step 3: Turn the heat down to a gentle simmer, add the kumquats to the sugar water and simmer on medium heat for about 10 minutes, stirring occasionally.

Step 4: Turn the heat down to a simmer for another 5- 10 minutes. A thick sugar syrup will start to form. 

Step 5: Drain the Kumquats through a strainer over a bowl or jar.

Return the syrup to the pan and simmer for another 10 minutes, stirring frequently.

Step 6: Pour the syrup over the strained Kumquats and let cool to room temperature. 

Chill in the refrigerator and enjoy!

How to Serve Candied Kumquats

Candied kumquats are delicious added to fruit salad, homemade cranberry sauce, used as a relish for roasted meats, a topping for homemade pancakes, buttermilk biscuits, oatmeal, used as a filling for hand pies or added to breakfast muffins. They even make a great topping for vanilla ice cream or eaten all on their own. 

FAQs

Other Posts You May Enjoy

• How to Store Lemons (For a Year!)
• Chocolate Cherry Sauce
• How to Dehydrate Fruit
• How to Can Apricots
• How to Can Pears
• How to Preserve Strawberries

Did you make this candied kumquats recipe? If so, please leave a star ⭐ rating and your comments in the recipe card below (this really helps me out)… then, snap a photo and tag me on social media @melissaknorris so I can see your candied kumquats! I love getting a glimpse of what you all make in your kitchens.