Kumquats are excellent for making marmalade as the juice is sour but the skin is sweet and citrusy. However, candied kumquats are best as you can just skip the toast have them all or use them to garnish all kind of cakes and desserts.
Recipe & Photo: Lili Tu
400g kumquats, thinly sliced, seeds removed
300g caster sugar
2/3 cup water
Add kumquats, sugar and water in a small heavy based saucepan, stir well to combine. Heat the saucepan over medium heat.
When the mixture starts boiling, reduce heat to simmer, stirring occasionally for about 15 minutes or until kumquats become translucent and sugar syrup is thickened, covers the cumquats.
Remove and place in an even layer on a tray cover with baking paper, to cool down.
Candied kumquats can be store in airtight container up to 7 days or 2 weeks in the fridge.