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| Hi All, I was interested in making a kumquat syrup and can't find a canning recipe at all. I was thinking something that could be used in drinks, poured over pancakes, icecream, etc. Does anybody have any recipes? I was thinking of blending the kumquats and adding the pulp to a 1:1:1 ratio simple syrup with a white wine/water:sugar:pulp, and simmering it down, then straining it. Would that be cannable? |
Follow-Up Postings:
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- Posted by readinglady z8 OR (My Page) on Tue, Mar 12, 13 at 20:36
| Make Kumquat jelly without added pectin and boil to 217-218 degrees instead of 220. That will bring it to the syrup point rather than jelling. Carol |
Here is a link that might be useful: University of Florida Taste of the Tropics
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| thanks for the tip, Carol! I'll let you know how it goes! |
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- Posted by merrybookwyrm 7/8 dfw (My Page) on Fri, Mar 22, 13 at 23:06
| Indeed, thank you for the kumquat tip. There are kumquats in the freezer that need to be used up! My mother's family used to call the jellies they made that never jelled "jilly", as a joke. So I guess this makes jilly on purpose... |
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