Given to husband today. From what I’ve read, it’s a bit late. The one I tried did not have the “sweet” skin described. I haven’t eaten one in years, and I’ve never cooked with them. I’m thinking candied or marmalade, but wonder if I am missing anything.
If they’re not sweet, candied is probably the way to go. I have had some sitting in white rum; I kind of forgot about them, but the friend who inspired me to do it said thetimd wouldn’t hurt, and recommends kumquat mojitos.
I’d guess the ‘spicy sticky’ recipe uses more sugar to tame the 1.25 cups of vinegar but will still be much sweeter and closer to marmalade. Padma’s recipe will have a lower yield due to less sugar syrup. Off the top of my head i’d guess 2 lbs of kumquats would make +/- 1 quart of compote or chutney or whatever, depending on how much sugar and liquids are added.
I used to do 3 cups of sugar to 2 lbs of kumquats for dessert applications.
I’m sure you know this already, but chutney needs a longer processing time in the water bath than jam, for instance. This is due to inclusion of non acidic ingredients, such as onions, garlic, chiles, etc. They should be processed for 20 -25 minutes IIRC. Padma’s chutney looks really good to me, but will peruse the others too. No bonus kumquats around here though.
I did not! Thank you. I will be sure to keep it refrigerated.
With the kumquats husband got grapefruits, blood oranges, and some other orange, so I’ll make more “three citrus preserve” or similar, which we have really enjoyed. I’ll be sure to check out the processing time.