Kumquat marmalade cake recipe

Kumquat Marmalade Loaf Cake | Kumquat recipes, Kumquat

Method. Kumquat Marmalade Cake. Preheat oven to 160C. Lightly grease a shallow, rectangular gastronome and line with baking paper. Place 150gm of kumquat marmalade* into a pot with orange juice. Bring to a boil and set aside for glaze. Place the rest of the ingredients into a food processor and blitz until a smooth batter is formed Using a paring knife cut the kumquats into fine slices, removing all the seeds. Set aside enough kumquat slices to fill in the bottom of your pan. In a medium sauce pan add the sliced kumquats, water, sugar, orange liquor and vanilla. Bring to a boil over medium high heat, stirring to combine all the ingredients Put A in a pan and bring to the boil, and simmer over low heat stirring frequently until thickened. Remove the pith and seeds. Keep refrigerated while the kumquat skin is soaked in vodka. Likewise, follow 1 above with Ingredient B for the other marmalade

Kumquat Marmalade Cake Recipe - BlueCros

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  2. Add lemon zest (white part only), lemon juice, pinch cayenne, star anise, sugar, and water. Mix together. Cover and let sit at room temperature 2 or 3 hours to allow fruit to macerate. Or you can refrigerate overnight. Step 3. Place pot over medium-high heat and bring mixture to a simmer, stirring occasionally
  3. t leaves and 1 more. Kumquat Vinaigrette Healthy Living In The City. chili paste, limes, bird's eye chili pepper, chopped fresh chives and 6 more
  4. ute. Remove from heat; skim off foam. Ladle hot mixture into seven hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace.
  5. Vanilla Infused Kumquat Marmalade Semolina Cake What's for Lunch, Honey oranges, vanilla pod, muscovado sugar, salt, baking powder, all purpose flour and 6 more Kumquat Marmalade 金吉果酱 Anncoo Journal granulated sugar, lemons, orange juice, water, lemon juice, kumquat and 2 mor

Place the mixed kumquat slices on top. Bake for 30-35 minutes, until the cake feels springy to the touch and a toothpick or cake tester inserted into the center comes out clean. Be careful not to over bake. Cool cake on a wire rack for 10 minutes; then turn it out of the pan onto the rack Place the kumquats, sugar, and spices if using in a non-reactive saucepan and let macerate for 15 minutes. 2. Add water and bring to a boil over high heat. Reduce heat to medium-low and simmer for.. Move the pot to a cooktop over medium heat. Slowly bring to a boil, stir and reduce heat to simmer for about 20 minute or until the rind has softened. Next, add the sugar; stir and bring to a rolling boil (do not simmer) for approximately 30 to 45 minutes Jan 14, 2017 - I made Kumquat Nastoyka with the recipe from PetersFoodAdventures, which turned out to be very refreshing and tasty liqueur 4 weeks later :-9 I didn't want to waste the fruit and the skin, so I made marmalade with them, and besides, baked a cake with the vodka flavoured preserves. Ingredients [marmalade] A: 17 kumqu

Start The Kumquat Marmalade: Meanwhile, in a small pot over high heat bring 1 cup of water, 1 cup of sugar, and kumquats to a boil. Reduce to medium heat and cook for 15 to 20 minutes or until the kumquats are translucent and the skins are soft. Skim off any foam on top and add the thyme leaves Put the chopped or sliced fruit in 8-quart kettle. Add the 6 cups of water (or orange juice) and 1/2 cup lemon juice. Bring to a quick boil, then turn down the heat and cook gently for 1 hour, uncovered. If peel is not tender in 1 hour, continue simmering until tender The recipe makes nearly 2 cups of marmalade, so we've been sampling it on this bread, toast, bagels, etc. for a couple of weeks now. Delicious . Complete instructions for the marmalade recipe can be found here: Kumquat Marmalade. The bread recipe can be found here: Whole Wheat Orange- Pecan English Muffin Brea

Kumquat Marmalade & Almond Cake Five Senses Palat

  1. utes, stirring constantly. Remove from heat; skim foam off top of mixture and discard. Pour hot mixture into hot, sterilized canning jars*, filling about 1/4-inch from the top. Cover with metal lids and screw on bands. Cook jars in boiling water bath for 5
  2. utes skim
  3. Add the kumquat slices and the vanilla pods (without the seeds), brush the sides down with a pastry brush dipped in hot water, do not stir whist the marmalade is boiling. Reduce the heat to low and cook the sauce until thick and glossy, if you have a sugar thermometer then simmer until the sauce reaches 102°C

Kumquat Marmalade Loaf Cake - The Door into Promised Land

I saw this recipe on the Kumquat Grower's website and decided to make it. My husband and I really enjoyed it. The kumquat fruit is extremely juicy and tasty, with a sweet outer peel and slightly tart inner flesh. But pureeing the peel and pulp together offers a sweet, fruity addition that produces a wonderful loaf that can be served as a side dish, quick breakfast (topped with marmalade) or as. Whisk into kumquat puree. Add eggs and yolks and whisk to combine. Set a fine mesh strainer over a medium bowl. Set a timer for two minutes but don't start it yet. Place kumquat mixture over medium heat, whisking constantly, until the mixture boils, about 5 minutes. Once mixture begins boiling, turn on the timer

Claire Saffitz's Ricotta Cake with Kumquat Marmalade

Keep refrigerated while the kumquat skin is soaked in vodka. Likewise, follow 1 above with Ingredient B for the other marmalade. Mix A and B, then set aside. Preheat oven to 180°C. Beat the butter with the sugar until pale and fluffy, then add the eggs a little at a time. Stir in the marmalade and orange juice, and mix well The cake assembles exactly as written in the recipe, though mine needed a smidge longer to cook. It has the flavor of a ricotta cheesecake but is incredibly light. Served with the kumquat marmalade, which I made as directed except using vanilla bean paste instead of vanilla extract

Chef John's Kumquat Marmalade Allrecipe

In a kitchen mixer whip together in medium speed, ricotta and cream till very thick, about 1-2 minutes. Add the egg yolks, lemon zest, vanilla, sugar salt and mix until well combined. Add the flour and mix again until just combined. In a separate bowl, mix with hand held beaters, the egg whites, and pinch of salt until frothy Cumquats make the best marmalade, so I recently set a box of the fruit aside to make jam. However, an unseasonably warm weekend made me a bit impatient, and halfway through the slicing and pipping of the little orange orbs, I decided to turn them into a cake - a very happy outcome. A word of caution: don't use a cake tin with a removable base, as the sugar and cumquats form a caramel that.

10 Best Kumquat Cake Recipes Yumml

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  2. The Best Kumquat Cake Recipes on Yummly | Kumquat Cake, Golden Kumquat Cake, Vegan Kumquat Cake With Chocolate Ganache. Kumquat Marmalade With Star Anise Drizzle and Dip. cinnamon stick, cloves, water, sugar, kumquats. Moist Kumquat Ginger Cake easycookingwithmolly.com
  3. Try this recipe for layered parsnip cake with candied kumquats: Layered Parsnip Cake with Candied Kumquats. a sliced kumquat marmalade accented with cardamom and vanilla; preserving the whole.
  4. s or until soft then cool. If using oranges they will take 20-30
  5. s, infused in vodka, and ready to have in moderation. Na Zdorovie! Bon Appetit
  6. CAKE: Preheat oven @ 150 degrees. Grease and line a 8 square x 2 1/2 tall pan. Whisk ingredients (A) together in a mixing bowl. Add in (B). Set aside. Whisk egg whites until frothy & add in sugar. Continue to whisk until soft peaks. Gently fold in the whites into (1)
  7. This recipe is for those of you that really love to bake to impress. This decadent chocolate cake uses the sapotes natural sweetness and smooth texture to create a perfectly moist cake that will melt in your mouth. The tartness of the marmalade contrast perfectly with the rich chocolate flavors. This is a great choice to make for a birthday or special occasion. And it's vegan! INGREDIENTS Cake.

Summary: Bitter kumquat marmalade is one of the best ways to use up this tart fruit. Makes a for a great gift, and is also a wonderful addition to cake batters, frosting, pies etc. Makes about 6 jars. Prep Time: 45 minutes Total Time: 1 hour 30 minutes Ingredients: 1kg kumquats 1kg sugar 250ml water; Method: Sterilize 4-5 jam jars Juice of 1/2 lemon. Add lemon juice to kumquat puree, mix and keep aside. In another bowl, add condensed milk and whipped topping. Add pureed kumquat mix and beat until thickened. Pour in pie crust and chill in refrigerator for several hours.. Kumquat Puree Preparation. Wash fruit, cut in half and remove seeds 1. Rinse kumquats and remove any stems. Slice the ends off of each kumquat & discard. 2. Cut each kumquat in half and carefully cut out white pith and seeds; discard. 3. Chop halved kumquats & pulp coarsely; place into a food processor along with the chopped orange. Pulse until kumquats are chopped more finely and somewhat liquefied Saturday Morning Small Batch Kumquat Marmalade is kind of like marmalade 101!There is a bevy of citrus fruit at its peak just now, including lemons, Meyer lemons, limes, clementines, kumquats, and oranges.. The recipe I am demonstrating today requires no canning experience. In fact, today was my first time ever making a kumquat marmalade!This outstanding small batch kumquat marmalade recipe is.

I've seen some kumquat jam recipes that use 2 cups of kumquats and 8 cups of sugar, and in my mind, that's just way over the top. At that point, you're making candy, and the fruit is just in there for color. This recipe has 2 cups of fruit and 1 cup of sugar, or roughly 1/8th the amount of some you'll find Grain-Free Sticky Toffee Fig Pudding Cake. once again, i'm revisiting an oldie but a goodie. this one was first published in may of 2011. it's been a minute. but i've improved this one not just the photos, but the recipe too. i hope you enjoy it! it's goooood. ohhh and this post. clearly it's a little dated. remember when kate We found the best recipes from Florida—all submitted by local home cooks. This mix of light appetizers, marinated mains and, of course, lots of citrus, will give you the perfect taste of the Sunshine State. 1 / 30. Taste of Home

Instructions. Preheat your oven to 350 degrees. Grease 1 loaf pan. Put all your dry ingredients - flours, oats, baking powder, salt, cinnamon, flax seed flour in a medium sized bowl and mix to incorporate in well. Add your kumquat puree, honey, applesauce, vanilla, and eggs - stir until everything is mixed well. Mix in your add ins Instructions. Cut the kumquats lengthwise in half. Remove all the seeds and the small stems. Put the kumquats in a large bowl, cover by 21 with cold water and refrigerate for least 18 hours or up to 24 hours, to remove some of the bitterness from the rind. Drain the kumquats and return to the bowl Citrus Brown Sugar-Cured Pork Belly with Kumquat Compote, Dandelion Greens and Fava Beans Pork Foodservice. chiles, kumquats, jalapeno chilies, olive oil, garlic, fava beans and 14 more

Kumquat Marmalade Recipe: How to Make It Taste of Hom

Bring kumquat mixture to a boil, reduce heat and allow to simmer for about 45 minutes until rind is very tender. Remove from heat and measure cooked fruit. Add 1 cup of sugar for each cup of cooked fruit and mix in the lemon juice. Return fruit to the pan and bring to boil again Kumquat Marmalade Recipe EASY HOMEMADE | White On Rice Couple 7 · 75 minutes · Cooking and testing instructions adapted from The Blue Chair Jam Cookbook. Since the sugar content is based off of the weight of the fruit, we wrote out the recipe based off of 1 lb of kumquats to make everything easily scalable 4. KUMQUAT CAKE. Blend cake mix, milk, lemon jello and kumquats. Add eggs, oil and degrees for 50 minutes. Mix the icing together and spread over warm cake. Ingredients: 9 (eggs. jello. juice. kumquats. milk. oil) 5. BRANDIED KUMQUATS. Simmer kumquats and sugar in pan until kumquats are tender Preheat the oven to 350°F (175°C). Grease a 9-inch bundt pan and set aside. Combine the kumquat puree, vegan butter, sugar, apple sauce, 1 cup soymilk and vanilla extract in a large bowl. In a second bowl, mix the flour, cornstarch, baking soda, baking powder, and salt. Add the dry ingredients to the wet, and fold to combine Bring sugar-kumquat-water mixture to a full rolling boil, stirring to dissolve the sugar completely. Boil, stirring occasionally, until the marmalade reaches the gel point (220 F / 105 C) about 20 to 40 minutes. Start testing at the 20 minute point, and test frequently thereafter

Jan 21, 2021 - Small batch homemade kumquat marmalade with fresh kumquats and only 3 ingredients. No artificial pectin+ a detailed how to guide 1. Wash the jars with warm water and shake off any excess water. Place them on a quarter tray. 2. Preheat the oven to 230 degrees F. Place the tray with the jars until ready to fill them. 3. In a large pot, add the cooked fruit, sugar, fruit pectin, lemon juice, ginger and cinnamon stick and mix with a rubber spatula Place the scones at least two inches apart on the prepared baking sheet. Brush the scones with egg wash and sprinkle with a little bit of sugar. Bake until they are golden brown and set, about 18-20 minutes. To make the kumquat marmalade: Put the kumquats into a pot and cover with water and add the salt

Kumquat marmalade made not seem very Japanese, but the fruit kumquat is actually native to Asia and is known as 'kinkan in Japanese. TI grew up in a prefecture that was very abundant and well-known for kinkan and other citrus fruits so I grew up with my mom making a lot of this marmalade Kumquat Marmalade Recipe - Small batch homemade fruit preserve with fresh kumquats and only 3 ingredients. No artificial pectin, just whole ingredients for the best breakfast citrus marmalade. With spice options, a detailed how to process guide, canning options and video. www.MasalaHerb.co Cut kumquat into thin slices. Place kumquat slices into a pot and stir in sugar and lemon juice. Heat up and bring to a rolling boil. Stir occasionally. Reduce heat to a medium setting and keep on cooking down the marmalade. Blend marmalade with a hand blender to desired consistency. I like it chunky Kumquat Marmalade Recipe. Homemade 3 ingredient kumquat marmalade prepared with fresh fruits. Without artificial pectin. Get the Recipe. Dandelion jelly. Dandelion Flower Jelly. Sweet Dandelion Jelly, aka honey, is truly a delightful breakfast treat. Forage your own dandelions and make this amazing jelly Marmalade is similar to jam but made only from bitter Seville oranges from Spain or Portugal. Also when making a marmalade, the skin is used and not the whole fruit, for instance kumquat jam. Jelly uses the juice. Marmalade came from the Portuguese orange Marmelos. Old English marmalades are very bitter. I prefer the jams

Kumquat Marmalade & Almond Cake | Five Senses Palate

Instructions. Preheat oven to 350ºF and line a 9x13 baking pan with aluminum foil and grease with non-stick spray. In a blender add kumquats and orange blossom water. In a large bowl, mix together 2 cups flour, butter, 6 TBS sugar and cardamom until fully incorporated Claire Saffitz's Ricotta Cake with Kumquat Marmalade | Crisp and Crumble Big fan of kumquats? If you like oranges or any citrus fruits, you'll be pretty happy with this ricotta cake with kumquat marmalade Add the sugar and process for about 10 seconds. Place the pureed kumquats in a 3-quart saucepan. Add the eggs and whisk to combine. Place pan over medium heat and whisk continuously until the mixture reaches 180 degrees, about 6-8 minutes. Remove the curd from the heat and whisk in all 8 tablespoons of butter Get full Kumquat Marmalade Recipe ingredients, how-to directions, calories and nutrition review. Rate this Kumquat Marmalade recipe with 2 cups kumquats, sliced (some seeds removed), 4 cups water, 1 1/2 cups sugar, 1 -2 tbsp brandy (optional The slicing blade on the food processor works well for this. Place the kumquats, bourbon, sugar, orange juice and ginger in a saucepan. Let stand for one hour to allow the flavors to mix. Add the cloves, cinnamon stick and star anise. Place on the stove and cook over medium-high heat, stirring frequently, until the marmalade reaches 220 or is set

Kumquat Marmalade Loaf Cake - Peter's Food Adventures

10 Best Kumquat Marmalade Recipes Yumml

Spicy Tangy Sticky Kumquat Chutney recipe - Click here to print. Wash your kumquats and remove any stems. Finely slice them, removing any large green seeds. Pile them in a bowl and cover them with the orange juice. Push them down into the juice a little if necessary. Cover the bowl with cling film and let marinate overnight in the refrigerator Wash the whole kumquats and the orange well. Slice the whole kumquats into fine slivers, removing and discarding any seeds as you go. Do the same with the.. Cover with bowls with plastic wrap and refrigerator overnight. 2. When ready to make marmalade, remove the plastic wrap from both bowls. Using a slotted spoon remove the kumquats and slice each half into quarters. Reserve the water from both the kumquats and the seeds, strain the seeds over the bowl of kumquat water Ingredients. 750g fresh kumquat. 250-300g granulated sugar. 65g fresh squeezed lemon juice (1.5 lemon) 160g fresh squeezed orange juice (3 oranges) put all the seeds from the kumquat, lemons and oranges into a cheesecloth bag and secure well. (I used disposable tea bag) water. View Full Recipe at Anncoo's Hobby Preheat the oven to 400F (205C). Pour 2 Tbs of the brandy into a 5.5 (14cm) ceramic baking dish. Place the cheese on top. With a small sharp knife, remove an inner circle of the top rind of the cheese, then make a few cuts in it. Pour the remaining 2 Tbs brandy over, and let stand for 5 minutes. Spread the marmalade over the top of the.

Moist Kumquat Ginger Cake (Easy & Quick Recipe

Method. 1. Scrub the limes (or kumquats) under running water to remove any wax. Cut the fruit in half lengthways, reserving any pips, slice thinly and place in a large non-metallic bowl with the water. Tie any pips securely in the muslin (cheesecloth) and add to the bowl. Cover and leave overnight. 2 Spiced Kumquat Marmalade. How to Make Spiced Kumquat Marmalade - Easy Recipe : An easy, sweet and delicious spiced kumquat marmalade recipe that's perfect to use all those fresh tangy kumquats. This is made without using any preservative and you can use the same recipe with any other citrus fruit as a substitute (check notes) Make quick marmalade:6. Add kumquats and water to saucepan. Bring to a boil. 7. Reduce heat to medium and simmer for 20-30 minutes, until jam consistency is reached.8. Thin with water if needed. Sweeten to taste with honey if desired.9. Serve in pan with kumquat sauce over chicken. Pairs lovely with garlic bread, salad and a nice bottle of wine. Transfer to a warm plate and keep in a warm place for 5-7 minutes. 5. Pour the glaze into the pan, place over medium-high heat, and mix thoroughly with a spatula. Cook for 1-2 minutes, to a thick glaze. Taste and adjust seasoning. 6. Place the breast on a cutting board, and spread a bit of the glaze over it I have made kumquat marmalade, cardamom kumquat bars and even kumquat margaritas. If you can think of a recipe using oranges or lemons, then you can easily follow the same recipe using kumquats. Since I love upside down cakes, especially my Valencia orange upside down cake, it was only natural for me to make a kumquat upside down cake

Gradually add the kumquat/egg puree, whisking to combine. Scrape the batter into the prepared cake pan and bake for 45-60 minutes, or until the top is golden and springs back when touched and the cake has pulled away from the sides of the pan a bit. Cool completely in the cake pan before inverting to remove and inverting again to set right side up Pop the flesh into a large bowl and the pips into a small bowl. Thinly slice the skin - as thinly as possible, and add to the bowl with the flesh. Continue until all done - this might take a while! Once prepared, weigh the skin/flesh and, in another bowl, weigh out the same amount of sugar and water Find Kumquat ideas, recipes & cooking techniques for all levels from Bon Appétit, where food and culture meet. Orange-Kumquat Marmalade. Hazelnut Crunch Cake with Honeyed Kumquats Cover with fresh water and bring to a boil. Reduce the heat and simmer for 3 minutes and drain. Repeat one more time. Rinse the saucepan, add sugar, lemon juice, rose water, the blanched kumquats, and the pouch with the seeds. Bring to a boil on medium heat. Rotate/swirl the saucepan to combine the content Making the jam. Cut each kumquat lengthwise in half then cut each half into 4 sections and remove the seeds. Bring the sugar, water and spices to the boil in a medium sized pot. Add the kumquats after 15-20 minutes or when the syrup has thickened and has consistent small bubbles

This Tropical Fruit Tastes Like Chocolate Pudding


An easy, sweet and delicious Spiced Kumquat Marmalade recipe that's perfect to use all those fresh tangy kumquats. This is made without using any preservative and you can use the same recipe with any other citrus fruit as a substitute, including a loquat. From Molly's Kitchen. These Gingered Loquat Cobblers baked right in the mason jar make. 1/3 c. lemon juice. 4 1/2 c. honey. Thinly slice the kumquats to measure 2 cups. Slice the orange peel and the orange pulp to measure 1 1/2 cups each. Add the water to the fruit, cover, and let stand overnight. The next morning, bring to a boil and cook until the orange peel is tender. Add the honey and stir occasionally until it has dissolved To make candied kumquat slices for garnish. Slice two or three kumquats thinly and remove the seeds. Add to a small saucepan along with 1/4 cup of sugar and 1/2 cup of water. Simmer over low heat for six-seven minutes. Use a slotted spoon and remove the slices from the syrup when the peels are translucent and tender Coarsely chop any extra-large pieces of peel in the marmalade. In a medium bowl, whisk together flour, baking powder and salt. Set aside. In a large mixing bowl, beat together softened butter, sugar and lemon zest until light and fluffy; about 5 minutes. Add eggs, one at a time, beating after each until well incorporated

Easy Kumquat Jam Recipe (No Pectin Added) - Christina's Cucin

In a iing bowl combine milk eggs and oil. In another bowl mix the dry ingredients. Add the liquid mixture and stir until moistened. Fold in the kumquats and the nuts. Bake in a greased 8 x 4 x 2 loaf pan in 350 degree oven for 50 to 60 minutes until a toothpick comes out clean. Cool and remove from pan Kumquat Marmalade with Ginger is a treat during citrus season and beyond. It's lovely on toast, bagels, muffins, and it's also excellent served alongside poultry. Kumquats are in season approximately November through July, usually peaking in March.During that time, it's near impossible not to walk or drive by a kumquat tree that's full of fruit DIRECTIONS. Cut kumquats into quarters lengthwise. Remove white center membrane and seeds. Cut quarters into smaller pieces. Mix all ingredients in a pot. Cover the pot and leave at room temperature for 2 to 3 hours. Or refrigerate overnight. Put the pot over medium-high heat and bring to a simmer, stirring from time to time

Kumquat Marmalade Loaf Cake Kumquat recipes, Kumquat

For the kumquat marmalade. You can make your own kumquat marmalade (my recipe will be posted in a few days after one more test batch is made to ensure the recipe works.) or use any prepared marmalade you like. 2 cups marmalade, kumquat, orange or any other variety can be substituted 2 teaspoons fennel seeds, crushe On medium heat, in heavy bottom pot, mix puree, sugar, eggs and yolk. Boil the mixture for 10 minutes stirring constantly. Remove the pot from the heat and add butter to the mixture. Mix to get an even texture and fill the glass jars. Let the curd cool completely before serving Cut the orange in eighths, discarding the seed, then chop. Measure the kumquats and orange and add 3 cups water per cup fruit. Let stand overnight in a cool place. Bring to a boil and reduce the heat. Simmer until the peel is tender. Measure the kumquat mixture and add the lemon juice and 1 cup sugar for each cup mixture

The Fruit That Tastes Like Chocolate PuddingPin on Nutrition / Healthy RecipesCumquat Jelly (Kumquat) Recipe | Chelsea SugarCitrus Fruit Salad Recipe - Fresh & Healthy for Winter or

Kumquat is a small citrus fruit the size of an olive. It resembles and looks like an orange but the skin is thinner and not that strongly flavored. Hence why it makes a great fruit to be turned into marmalade. Kumquats are in season now from November to April, so you will have time to prepare a delicious kumquat marmalade at home. The recipe requires 3 ingredients only and it doesn't use any. Prepare the glasses by rubbing half a kumquat around the rim and dipping in sugar. Cut the kumquats in half and remove all the pits. Keep two or three thin slices aside to garnish the glass. Put the ice, kumquats, Grand Marnier, vodka and sugar in the blender jar. Blend until smooth and pour into martini glasses A kumquat is an edible, orange-like fruit that is native to Southeast Asia. Though the citrus fruit resembles an orange in shape and color, it's actually quite small—about the size of an olive. Typically, kumquats are round or oblong. The English name kumquat comes from a Cantonese word that means golden orange or golden. Day 1. Slice kumquats cross-wise into rings, popping out and reserving seeds as you go. Place seeds in a tea ball or cheesecloth bundle. Add kumquats, water, seeds, and minced habanero to a medium stockpot. Bring to a boil over high heat, reduce heat to medium and boil, uncovered, for 15 minutes. Transfer to a heat-safe bowl, cover, and. Directions. In a medium pot, combine the kumquats, water, sugar, and lemon juice. Bring to a boil, reduce heat slightly and let boil for 15 minutes, stirring occasionally. Reduce to a simmer, and cook for another 20-25 minutes or until reduced by half (to about 2 cups)