Kumquats in Syrup served over yogurt in a ceramic bowl. Fruit is in the background.

Kumquats in Syrup

I can’t resist the tempting allure of homemade Kumquats in Syrup – the perfect blend of sweetness and tanginess. It’s a treat that I simply can’t get enough of and always leaves me craving for more. Try for yourself!

Introducing my delightful “Kumquats in Syrup” recipe, a delightful treat that will tantalize your taste buds! Originating from the beautiful region of Miyazaki in Japan, these small citrus fruits, known as kumquats or kinkan in Japanese, are a seasonal delight typically enjoyed around New Year’s. In this recipe, we transform these tart and bitter fruits into a delectable delicacy by simmering them in a sweet and syrupy concoction.

Kumquats are unique among citrus fruits, as they are typically not consumed raw due to their intense tartness. However, don’t let that deter you from experiencing their amazing flavors! When prepared in this recipe, the kumquats undergo a magical transformation, becoming tender and bursting with a delightful combination of sweet and bitter notes.

Kumquats in Syrup close up in a ramekin

The secret to unlocking the true potential of kumquats lies in their skin. Contrary to their tart flesh, the skin is surprisingly sweet and delicious. By slicing the kumquats into thin rounds, removing any seeds, and simmering them in a sugar and lemon-infused syrup, we create a delectable balance of flavors that will leave you craving more.

To begin, wash the kumquats thoroughly, ensuring that any stems are removed. Slice the fruits into thin rounds, discarding any pesky seeds that may hinder your enjoyment. Place these vibrant slices in a large pot, cover them with water, and bring them to a gentle boil. By allowing the kumquats to simmer for a short 5 minutes, we soften their texture and remove any residual bitterness.

After draining and rinsing the kumquats, return them to the pot, where they will be greeted with a generous amount of sugar and the refreshing juice of a lemon. Stir diligently until the sugar dissolves, creating a luscious syrup that will envelop the kumquats with sweetness. Once the pot reaches a rolling boil, reduce the heat and let the kumquats simmer, allowing the syrup to thicken and coat each slice with its irresistible essence.

Patience is key as you remove the pot from the heat, allowing the kumquats to cool in the syrup. This cooling process allows the flavors to meld together, creating a harmonious blend that will dance on your palate. Once cooled, transfer the kumquats and their syrup to sterilized jars, ensuring their longevity and preserving their exquisite flavors.

For optimal enjoyment, we recommend storing the jars in a cool and dark place for at least a week, allowing the flavors to intensify and develop. As time passes, the syrup will become infused with the essence of kumquats, resulting in a truly delightful experience with each spoonful.

Prepare to be enchanted by the unique and captivating flavors of my “Kumquats in Syrup” recipe. With its origins rooted in Japan and its unrivaled combination of tartness and sweetness, this delightful treat is sure to become a favorite among your friends and family. So, dive into the world of kumquats and indulge in this extraordinary culinary adventure!

Kumquats in Syrup

This recipe for homemade Kumquats in Syrup is a delightful and versatile treat. The kumquats are carefully cooked in a sweet and aromatic syrup, allowing them to absorb the flavors and develop a delightful balance of sweetness and tanginess. The resulting kumquats are tender, bursting with flavor, and can be enjoyed in various ways. Whether served as a standalone dessert, used as a topping for ice cream or yogurt, or incorporated into cocktails or savory dishes, these homemade Kumquats in Syrup are sure to impress with their vibrant taste and versatility.

30 minutes 1 hour Makes about 8 cups
PREP 30 minutes
COOKING 1 hour
YIELD Makes about 8 cups
Kumquats in Syrup served over yogurt in a ceramic bowl. Fruit is in the background.


  • 3 lbs kumquats
  • 3 cups sugar
  • 1 lemon

Kumquats in Syrup ingredients on a circular lace placemat. Kinkans, a lemon and a bag of granulated sugar


  • Wash the kumquats thoroughly and remove any stems.
  • Slice the kumquats into thin rounds, discarding any seeds.

A kumquat is cut into four disks while a knife is being used to pry out a seed

  • Place the sliced kumquats in a large pot and cover them with water. Bring the water to a boil and let the kumquats simmer for 5 minutes.
  • Drain the kumquats and rinse them with cold water.
  • In the same pot, combine the sugar and the juice of one lemon. Stir until the sugar is dissolved.

Sugar and lemon juice in a large saucepan being dissolved

  • Add the kumquats back to the pot and bring the mixture to a boil.
  • Reduce the heat to low and let the kumquats simmer for about 45 minutes, or until the syrup thickens.

Kumquat rounds simmering in syrup in a large saucepan

  • Remove the pot from the heat and let the kumquats cool in the syrup.
  • Once cooled, transfer the kumquats and syrup to sterilized jars and seal tightly.
  • Store the jars in a cool, dark place for at least a week before using to allow the flavors to develop.

Kumquats in Syrup in a ramekin on a wood cutting board. There are a couple of glass containers of kumquats in syrup in the background along with fresh fruit


  • Be sure to select ripe and firm kumquats for this recipe to ensure the best texture and flavor.
  • Adjust the sweetness of the syrup according to your preference by adding more or less sugar.
  • For an extra burst of flavor, you can infuse the syrup with spices like cinnamon, star anise, or cardamom.
  • Store the kumquats in the syrup in an airtight container in the refrigerator for up to two weeks.
  • The syrup leftover from the recipe can be used as a sweetener in beverages or drizzled over desserts for an added touch of flavor.

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