Jul 012010
 

Makes 4 x 300ml jars

Ingredients

1kg ripe cumquats
375ml wine or malt vinegar
600g sugar
20 black peppercorns
20 whole cloves
2 star anise
1 teaspoon ground allspice
1 teaspoon ground cinnamon

Method

Wash and destalk cumquats. Cut in half and remove pips.

Combine the remaining ingredients into a medium saucepan. Bring to boil, stirring constantly until sugar dissolves. Cover and simmer over very low heat for 10 minutes.

Add cumquats to the syrup, cover and simmer for about 10 minutes until softened. The cooking time depends on how ripe the fruit was at the start. Remove the lid and simmer uncovered for about 20 minutes more until the syrup thickens and fruit is perfectly tender. Stir occasionally.

Bottle the cumquat pickle in hot sterilised jars while mixture is still hot. May be stored in fridge for 6 months.

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