Patty Saveurs

On the first day:

Into a large bowl, add the kumquats and cover them with water

Let the kumquats soak for 24 hours, change the water every 2 or 3 hours

On the second day:

With a sharp kitchen knife, incise crosswise the base of each fruit

Into a saucepan with a thick bottom, add the sugar and water, bring to boil until the syrup starts to thicken

Into another saucepan, add the kumquats, cover with water and bring to boil, cook until the kumquats become tender under the pressure of your fingers

Transfer the kumquats immediately into the syrup and bring to boil (the kumquats will fill up with the syrup)

Cook away on low heat, stirring from time to time, until the syrup thickens, a drop of syrup on a cool dish must set

Remove the pan from the heat

With a slotted spoon, gather the few seeds that may have come out of the fruits

Let cool covered with a lid until the following day

On the third day:

With a slotted spoon, remove the kumquats from the saucepan

Cook the syrup on low heat to thicken it more, put the kumquats back into the saucepan and bring to boil

Arrange the hot kumquats into the jars, cover with syrup filling to within 1/4 inch of top, wipe rims with a dampened cloth, seal jars with lids and turn the jars over, let cool completely

Sterilize the jars:

While the kumquats are cooking, fill a large pot with water, bring to a boil. Place your jars and lids into the boiling water and make sure the water covers the jars by at least an inch. Boil for 5 minutes. Turn off the heat, add the lids and leave everything in the pot until the jam is ready.

Enjoy your kumquats with a good cup of tea!