Candied Kumquat

Name: Candied Kumquat
Total time: 2 d
Yield: 2
Cuisine: Chinese
Ingredients: 700g Kumquat; 180g crystal sugar; 100ml water

by Food·Color

5.0 (1)

Favorite

Difficulty

Easy

Time

48h

Serving

Kumquat, I haven't eaten it for many years, I always pass by it, and I almost never thought of taking it home. why? not sure.
For fruits, it is actually more happy to eat them fresh. I used to eat kumquat like this, but this time, I want to make a candied kumquat. It is said that kumquat has the effects of rationalizing qi to relieve depression, relieving phlegm and relieving cough, and soothing alcohol. It is estimated that you can only eat it directly, and make a candied kumquat. Maybe someone is willing to eat a few.
The production is not complicated, it's just a bit of time spent squeezing the core with a knife. The cutting edge was a little longer, and some of them couldn't withstand the scratching when they were boiled and fell apart, but they were fine. It looks good after being boiled, but I never expected the taste of candied kumquat to be like this, very. . . . Li Qi. . . . "

Ingredients

700g Kumquat
180g Crystal Sugar

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100ml Water

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Candied Kumquat

1. Ingredients: 700g kumquat, 180g rock sugar, 100ml water

2. Put the kumquat in clean water, add salt and scrub.

3. Pour into a mesh sieve and dry the surface moisture.

4. Use a knife to make 6 cutting edges at even intervals on the side.

5. Squeeze from the top to squeeze out the orange core,

6. Squeeze out all the orange nuclei.

7. Add 100 grams of crushed rock sugar, put it in the refrigerator, and marinate for one or several days.

8. Juice oozes,

9. Pour into the pot, add the remaining rock sugar, and then add an appropriate amount of water.

10. Set the fire to a boil, then turn to medium and low heat to simmer.

11. After the soup in the pot is reduced, turn to low heat, and lightly press the kumquat with a spoon to squeeze out the water in the kumquat.

12. Continue to simmer until the soup is dry, turn off the heat and let cool

13. After cooling, bottling, sealed and stored.

Tips:
The amount of sugar can be increased or decreased according to your own taste.
Try to squeeze out the soup in the kumquat to reduce the moisture and make it easier to store.
Honey kumquats with less sugar are not storage-resistant and should be consumed as soon as possible.