basket inventory: kale, chard (rainbow!), sprouts, radish, 2 kinds of lettuce, mandarins, tangerines, limes, lemons, strawberries, celery, kumquats, herbs
Kumquats seem to have a limited number of uses, most of the time people just eat them raw...but after a few weeks, that can be a little too much. Our CSA has been serving up kumquats for the past few weeks and i have accumulated a little stockpile of them...perfect time for canning.
This reminded me of a recipe i have been using from Linda Ziedrich's: The Joy of Jam, Jellies and Other Sweet Preserves.
(from The Joy of Jam, Jellies and Other Sweet Preserves)
- 1 # stemmed kumquats
- 1 1/2 c. water
- 3/4c. sugar
- 1/2c. honey
in a saucepan, combine the other items, add kumquats and boil together for 25, set aside for at least 8 hours.
pour into a jar and put in the fridge, lasts a month at least OR...
heat the mixture again, skim off foam and ladle into jars leaving 1" head space. process in a boiling water bath for 15 min.
(honey from Backyard Bees)
(bees really like the warmed honey mix)
this recipe is incredible for ice cream and super for making a simple cake gourmet.
NOTE: if you are making this in the daytime, you kitchen might fill-up with bees (we had about 15 bees my little kitchen while making this)! make it at night if you are afraid of them.