| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Hawaiian |
Kitmailbox |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Kumquats |
| 1 1/2 |
c |
Sugar |
| 4 |
c |
Water |
| 1 |
|
Part water |
| 1 |
|
Part sugar |
|
|
Cream of tartar; see method |
|
|
Granulated sugar; for coating |
INSTRUCTIONS
FIRST SYRUP
SECOND SYRUP
The first part of this recipe is the same as for Preserved Kumquats.
Wash the kumquats in warm, soapy water. Rinse, cover with water and boil
for 15 minutes. Drain well and repeat twice.
First syrup - combine 1 1/2 cups of sugar with 4 cups of water and boil for
5 minutes. Add the drained kumquats to the hot syrup and heat to 238F or
boil gently until fruit is transparent. In order to keep the fruit plump,
cover the pan just before you remove it from the heat and set it aside with
the cover on for 30 minutes.
Drain the kumquats and poke a hole in the stem end with a toothpick.
Second syrup - This is a heavier syrup. Bring 1 part sugar and 1 part water
to a boil. Add 1/8 teaspoon cream of tartar for every quart of liquid.
Add the fruit and boil again for 30 minutes. Remove from the heat and let
the kumquats stand in the syrup for 24 hours. Return to the boil and cook
for another 30 minutes. Drain. Dry on a rack and roll in the granulated
sugar.
Source : Island Cooking - favorite Hawaiian Islands recipes by Bonnie
Tuell, Maui Electric Home Economist; 1971.
Formatted for MasterCook by Hallie du Preez.
Recipe by: Island Cooking by Bonnie Tuell; 1971
Posted to KitMailbox Digest by Buddy <buddy@connect.ab.ca> on Mar 05, 1998
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