Candied Kumquat in Hibiscus Kumquat Syrup

This is an easy recipe for Candied Kumquats. Cooking kumquat slices in a hibiscus simple syrup mixture yielded delicious candied kumquat and a tasty hibiscus kumquat jammy syrup. Unlike procedures for citrus peel that require multiple blanching steps to remove the bitter oils from the peel, these kumquats did not require these blanching steps on account of their sweet peel.

While these candied kumquats make a tasty treat on their own, they can also be added to desserts or used in baking.

Likewise, the syrup can be used in baking, drizzled onto cakes, pancakes, waffles, ice cream, or other desserts, and as a sweetener for teas and cocktails.

Also, a mixture of candied kumquat and syrup spread onto toast, scones, or other baked goods is heavenly. It is also an amazing topping for ice cream.

Candied Kumquat in Hibiscus Kumquat Syrup

Makes about 600 mL

Ingredients

400 g kumquats, washed, quartered lengthwise

10 g dried hibiscus sabdariffa flowers

400 g raw sugar

400 mL water

Method

In a saucepan, add the sugar and water. Stir. Bring to a boil. Add the hibiscus flowers. Allow the mixture to simmer for a few minutes.

Add the kumquat slices. Cook on low heat for about one hour.

Transfer the mixture into a sterilised glass jar.

Cover with an airtight lid.

Let cool to room temperature.

Refrigerate.