Tag Archives: Preserved Cumquats

Two great uses for Cumquats / Kumquats

Two Great Recipes Using Cumquats / Kumquats | Gather and Graze

With 78 vibrant little cumquats/kumquats growing on my tree this year, I must admit to being a touch proud – my bounty is surprisingly up by 77 from last season! She is of the petite, potted variety, that until now has done little more than grow leaves and look rather sickly. This is my fault of course, for not always tending to her needs… water is usually helpful… as is a place to bask in the sun…

With one swift bite (and lots of extraordinarily fast chewing), I ruled out the idea of eating these beauties in their natural state and finally made some decisions of what to do with them. To follow are the two recipes I selected… The first is for preserving cumquats, so that during the winter months I’ll be able to chop up preserved peel for giving a boost of flavour to hearty casseroles and tagines. The second is for a really simple (microwaveable!) Cumquat Curd, that from all reports works out smoother and more delicious than any stove-top version. I’m such a big fan of lemon curd, so this seemed like the obvious choice.

I’ve also placed some excess puree from making the curd into a zip-lock bag and frozen it to use another day. Perhaps there’ll even be enough to make some little Cumquat Tarts… tart they will surely be!

Cumquats | Gather and Graze

Preserved Cumquats

(With many thanks to Darya of ‘Tortore’ for her tips and recipe!)

  • 450g Cumquats/Kumquats
  • 280g Sea Salt
  • Juice of 6 Lemons
  • Aromatics (optional) – herbs, spices, bay leaves… (I used some star anise in mine)

Sterilise the jars/lids you plan to use. I boiled mine in a large pot filled with water for 10 minutes.

Wash and remove the stems from all cumquats. Using a sharp knife, cut down the middle of each, but be sure not to slice all the way through.

Place a teaspoonful of sea salt in the base of each jar, and then begin stuffing a large pinch of salt into each cumquat and layer them into the jars. Sprinkle some salt between each layer (along with any aromatics you might be using) and then a final sprinkle over the top. Fill each jar with lemon juice to about 2cm from the top and seal with the lids.

Store the preserved cumquats for 48 hours at room temperature (turning the jars upside down every now and then). After 2 days place the jar(s) in the refrigerator and continue to turn upside down every day for at least 10 more days, before using.

Preserved Cumquats | Preserved Kumquats | Gather and Graze

Note: When ready to use, rinse off any excess salt and use in the same way as you would a preserved lemon.

Cumquat Curd

(Adapted from Celia’s recipe for Lemon Curd, from ‘Fig Jam and Lime Cordial)

  • 50g/3½ Tablespoons Unsalted Butter
  • 150g/⅔ Cup Caster Sugar
  • 125ml/½ Cup Lemon Juice
  • 3 Free-Range Eggs
  • 2 Free-Range Egg Yolks
  • ⅔ Cup Cumquat Puree (see notes below)

Sterilise the jars/lids you plan to use. I boiled mine in a large pot filled with water for 10 minutes.

Place the butter, sugar and lemon juice into a large pyrex bowl and microwave on high for 2 minutes. Stir well to ensure that the sugar has dissolved completely. Allow to cool slightly.

In a separate bowl, whisk together the eggs and egg yolks until the whites and yolks are completely blended.

Pour the eggs through a sieve into the butter mixture, whisking all the while as you do. Then stir in the cumquat puree and place back in the microwave.

Microwave on high for 30 seconds, then give it a good stir. Back on high for another 30 seconds and stir again. Now microwave for 1 minute, then remove and whisk really well until you have a smooth curd-like texture. If you find it’s still too thin, place it back in the microwave for another 20-30 seconds and whisk again.

Pour into sterilised jars and keep in the refrigerator until you’re ready to use.

Cumquat Curd | Gather and Graze

 Cooking Notes

  • Pureed Cumquats – Wash the cumquats, then slice each one in half and remove any seeds. Place fruit into a blender or food processor and whizz until pureed. This can then be easily portioned into zip-lock bags and frozen until required.