Honey Kumquat Sauce

Name: Honey Kumquat Sauce
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Kumquat; 300g crystal sugar; 200g honey

by Simba Mummy

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

A kind of fruit that looks like orange gemstones. It is small and very cute. It can be eaten without peeling. But my family and I don’t like its taste. However, Baidu says that kumquat is a treasure all over the body and can strengthen the body. Cold resistance, prevent colds. Digesting food and resolving phlegm, promoting body fluid and throat, and cooking with rock sugar also has a certain therapeutic effect on chronic bronchitis. Good food must be eaten in different ways. Jam is a very good way to eat. The pectin produced by long-term cooking of fruits is rich in nutrients and easier for the body to absorb. And jam is also a good way to preserve fruits for a long time! "

Ingredients

500g Kumquat
300g Crystal Sugar
200g Honey

Honey Kumquat Sauce

1. Soak the kumquat in salt water for half an hour, rub the surface to clean it, and wash off the wax on its surface

2. Break the kumquat from the middle and use a small spoon to dig out the kumquat seeds

3. Cut the kumquat with the cleaned seeds into slices or finer ones

4. Put in a stainless steel pot, pour all the rock sugar, plus appropriate amount of water, the amount of water can just overwhelm the kumquat (because the kumquat has less water, so you need to add an appropriate amount of water, if you change to other fruits with more water content , Can be without water)

5. Bring him to a boil on a high fire, then simmer it on a low fire, stir it with a spatula when it cooks until the rock sugar melts to prevent it from sticking to the pan

6. Put a glass pudding bottle in another small pot, boil the water to eliminate bacteria, so that the jam will be stored for a longer time

7. Keep simmering on a small fire here until the kumquat is very soft, the pulp becomes transparent, and the juice is thicker. You can turn off the heat. When it cools to room temperature, add honey, stir well and put it into the bottle for storage.

Tips:
1. Don't cook in an iron pan, it's better to use stainless steel or aluminum,
2. When the juice is collected at the end, it can be collected a little bit dry, and the consistency of honey becomes very suitable.