The End of a Season
Candied Rosemary Kumquats
3 pints kumquats
3 cups water
4 1/2 cups sugar
8 sprigs rosemary, 4 of them trimmed to the height of the canning jars
4 1/2-pint canning jars with lids
In a large saucepan, cover the fruit with cold water and bring to a boil. Drain. Cover the fruit with cold water and bring to a boil again. Drain and set aside.
In the same saucepan, combine the water and sugar, bring to a boil, reduce heat and simmer for 10 minutes.
Pierce each kumquat all the way through with a wooden skewer. Drop the fruit and the 4 untrimmed rosemary sprigs into the sugar syrup and continue to simmer for 15 minutes.
Remove from heat and leave the fruit steeping in the syrup unrefrigerated for 8 hours or overnight.
Bring the syrup and fruit to a boil, then reduce to a simmer for 10 minutes. Remove the rosemary sprigs and replace with the 4 trimmed ones. Let new sprigs simmer with the kumquats for 1 minute. Using a slotted spoon, divide kumquats among 4 sterilized half-pint jars. Tuck the rosemary sprigs into one side and top the kumquats with hot syrup. Seal and process for 10 minutes in boiling water.
Makes 4 half-pints.