Kumquat Recipes


As promised here are the recipes from a recent kumquat cook up. I am about to try some more kumquat recipes out as I am helping to harvest and preserve kumquats from a huge old tree that is being removed due to a new house being built. We are going to attempt to relocate the tree (it might just work) but either way the fruit needs to go. I worked with dozens of children today cutting the little kumquats from the branches. I think I will be dreaming kumquats tonight.

The first recipe is so yummy. I found this recipe on the net, following it is my take on it and conversion into local measurements.


Lemon Curd (Kumquat version)

Makes 1-3/4 to 2 cups

5 tbl. butter
2/3 cup lemon juice [or 1 cup kumquats – that’s about 5-1/2 ounces or 156 grams, plus 1/2 cup orange juice]
2/3 cup sugar
2 large eggs
4 egg yolks
1-1/2 tbl. grated lemon peel, yellow part only

If using kumquats, stem and seed them then whirl them with the sugar in a food processor until smoothly pureed. In a 10-12” skillet, melt butter over medium heat. Remove from heat and add lemon juice (or kumquat puree and orange juice), sugar, whole eggs, egg yolks, and peel. Stir with a whisk to blend well, then return to low heat and stir until mixture thickly coats a metal spoon (8-10 minutes). Pour into small jars; let cool; then cover tightly and refrigerate. This can be kept in the fridge about 2 weeks.

Kumquat Curd

Deb’s Version

Makes 2 cups.

5 tablespoons Australian Organic butter

160 grams of Locally gathered kumquats (about 1 cup)

½ cup of citrus juice (any), I used what I had on hand = 1 tangelo, 1 Meyer lemon, 2-3 mandarins.

2/3 cup of white sugar

2 free range eggs

4 free range egg yolks

1 to 1 ½ tablespoons of finely grated lemon rind

1. Take the stem and seeds out of the kumquats, do this over the food processor bowl to collect all of the juice. Place all the kumquat pieces into the food processor with sugar and blend until it becomes a smooth puree.

2. In a medium to large double saucepan on a low heat, gently melt the butter, then remove from the heat.

3. Add Kumquat puree, citrus juice, whole eggs, egg yolks and rind. Whisk until combined, place back on heat on the lowest setting.

4. Stir continuously until mixture thickens usually 8 to 10 minutes. When curd thickly coats the spoon it is ready.

5. Spoon curd into washed and sterilised jars, place on lids, label and store in fridge.

6. Use within 2 weeks if it lasts that long!!!!!!

The following is an easy to make cordial from Jackie French’s web site.


Extremely Delicious Kumquat or Mandarin Cordial

This is very easy to make, and so delicious I’m astounded that I invented it. I’ve been trying to come up with a really good citrus cordial for years. But this is lovely stuff: just slightly bitter and not too sweet but as no pulp is cooked there’s no marmalade taste.

Slice 2 cups kumquats or mandarins in a bowl. Add two cups sugar and leave till it’s liquid – about 4 hours with the occasional bash with a spoon.  Drain out liquid and add two scant teaspoons of tartaric acid to it and boil three minutes. Bottle.  Keeps for weeks but throw out if it looks cloudy or bubbles or looks or smells odd.


Jackie French’s Kumquat Cordial

Deb’s version.

8 cups of chopped kumquats with stems removed

8 cups of sugar

8 level teaspoon tartaric acid

Mix kumquats and sugar together, cover and allow to soak. Use a potato masher to crush up the mixture every hour or so.

After 4 – 6 hours place in a food mill over a heavy based saucepan, put kumquat and sugar mixture through the food mill. Add tartaric acid to the mixture in saucepan.

Bring to a boil, continue to stir for three minutes, bottle in sterilised bottles, keep in the fridge, keeps for a few weeks (this is what Jackie said), throw out if it looks cloudy, bubbles or looks or smells odd.


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