Kumquats Recipe - Allrecipes.com
Kumquats Recipe
  • READY IN 35 mins


Recipe by  

"Kumquats are entirely edible when ripe, rind and all (although the seeds should be removed). They may be eaten as is, with seeds removed, cut in half, or sliced thinly and used as a garnish for a meat platter or in salads."

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Original recipe makes 1 pound Change Servings
  • PREP

    5 mins
  • COOK

    30 mins

    35 mins


  1. Wash kumquats and cover with water in a non-aluminum saucepan. Bring to a boil and simmer for 30 minutes. Add sugar and cinnamon, return to a boil and cook for 5 minutes. Remove from heat and drain.
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Reviews More Reviews

Most Helpful Positive Review
May 17, 2010

This is the best recipe you aren't eating. I bought some kumquats on a whim and got them home, tried to eat one, and OMGYUCK. Like biting a lemon. So I decided to see what else could be done, and found this recipe. I cut them in half & de-seeded them; it doesn't specifically say to do that but I thought the description seemed to bear this idea out. I didn't drain mine at the end, and the sauce, as it cools, gels into ...well, jelly. The flavor can best be described as orange marmalade. We ate it over slices of pound cake, and I thought it was a great recipe! Thanks!

Most Helpful Critical Review
Mar 15, 2007

I prefer plain, fresh kumquats to these cooked ones, but the syrup they were cooked in was pretty good.


12 Ratings

Jan 08, 2006

This made agreat side dish. I also saved the syrup I poured off and it makes a nice drink in club soda (like an Italian soda).If you like things very sweet you will want to ad more sugar.

Dec 25, 2005

This was a great recipe. I sliced the kumquats and added two teaspoons of cherry wine. After draining it, I used the 'juice' to prepare cranberry sauce.

Mar 01, 2011

What an interesting way to prepare kumquats. I LOVE this fruit and all the tartness that comes with each bite. I made this recipe as written but when they finished cooking I saved half to eat like the recipe suggest and the other half I blended up with my hand-held blender to use as a jam. For me personally, the next time I will add less sugar because now they are very sweet and as I mentioned above the tartness is what I love about them. I saved the liquid that was drained off and added some of it to a smoothie and used the rest in place of the cold water when I made jello. Nothing wasted! I really like this recipe and will try it again. Thanks for sharing.

Jan 20, 2008

I didn't weigh my Kumquats before I cooked them, but I made this recipes with one pint of kumquats, 1/4 c. sugar and 4 dashes of cinnamon. I think it tasted pretty good. I didn't like they kumquats raw because they were too sour but the sugar certainly helps. I think you could probably use this as a breakfast topping for waffles.

Mar 18, 2011

I cooked the kumquats whole and de-seeded them after they had cooled. They were too bitter for me. I am going to try making another batch, but will slice and de-seed prior to boiling to see if it absorbs more sugar and tastes better.

Jun 10, 2011

The amount of sugar added to the Kumquats was just right, but I also added half a cup of water to make it into a syrup rather than being thick like jam. I served the Kumquats hot over vanilla ice cream. I like the idea of serving them with waffles and crepes, a sort of modern crepe suzette.


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  • Calories
  • 117 kcal
  • 6%
  • Carbohydrates
  • 29.5 g
  • 10%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.2 g
  • < 1%
  • Fiber
  • 1.9 g
  • 7%
  • Protein
  • 0.5 g
  • 1%
  • Sodium
  • 3 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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