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.
Why I Love Candied Kumquats
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.
Here are some of my go-to methods:
- How to Make Jams and Jellies Like a Pro
- How to Dehydrate Fruit
- How to Can Apricots
- How to Can Pears
- How to Preserve Strawberries
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.
So, 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.
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!
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How to Make Candied Kumquats
Supplies Needed
- Sharp Knife – A small paring knife is ideal for slicing the kumquats.
- Cutting Board – If you have a wooden cutting board, learn how to properly condition your wood products here.
- Saucepan – A four-quart saucepan is an ideal size.
- Strainer – A mesh sieve or colander works well.
- Bowl – You can also strain your candied kumquats over a Mason jar.
- Storage Container – I like to use Mason jars for storage containers, but whatever airtight container you have on hand works great.
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.
- Cold Water – Non-chlorinated water is best.
- Granulated Sugar – You can use cane sugar, turbinado sugar, or coconut sugar.
- Cup 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.
Step-by-Step Directions
- Slice the Kumquats into 1/8 inch thickness and remove the seeds with the tip of a knife.
- Combine the water, sugar, honey, and vanilla bean in a pot and bring to a boil until the sugar dissolves.
- 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.
- Turn the heat down to a simmer for another 5- 10 minutes. A thick sugar syrup will start to form.
- 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.
- Pour the syrup over the strained Kumquats and let cool to room temperature.
- Chill in the refrigerator and enjoy!
Did you make this candied kumquats recipe? If so, please leave a star rating 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! I love getting a glimpse of what you all make in your kitchens.
FAQ’s
What are kumquats?
Kumquats are small, orange fruits from China. They taste sweet and sour. People eat them whole, including the skin.
What do candied kumquats taste like?
Candied kumquats are sweet and tangy. The sugar and honey syrup make them taste even better.
How do I make candied kumquats?
To candy kumquats, soak them in sugar syrup and simmer. Mix sugar and water and heat until sugar dissolves. Then add kumquats to the syrup.
How do I store candied kumquats?
Store candied kumquats in an airtight container in the refrigerator for up to three months.
How do I eat candied kumquats?
Enjoy candied kumquats as a snack or in recipes. They’re also good as a garnish or dessert topping.
Can I buy candied kumquats?
Yes, candied kumquats are available in specialty stores or online. But making them at home is fun and lets you control the flavor.
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
Candied Kumquats
Equipment
- Sharp Knife
- Cutting Board
- Saucepan
- Strainer
- Bowl
- Storage Container
Ingredients
- 8 ounces Kumquats
- 1/2 cup Cold Water
- 1/2 cup Granualted Sugar
- 1/4 cup Honey
- 1/2 whole Vanilla Bean
Instructions
- Slice the Kumquats into 1/8 inch thickness and remove the seeds with the tip of a knife.
- Combine the water, sugar, honey, and vanilla bean in a pot and bring to a boil until the sugar dissolves.
- 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.
- Turn the heat down to a simmer for another 5- 10 minutes. A thick sugar syrup will start to form.
- 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.
- Pour the syrup over the strained Kumquats and let cool to room temperature.
- Chill in the refrigerator and enjoy!
Who knew you could candy kumquats!!?? They’re such a treat on top of oatmeal for a citrusy but sweet twist. I’m going to have fun coming up with ways to use these up!