Festive Candied Preserved Kumquats

Using a wooden skewer, pierce each kumquat entirely through the center from stem to end. This allows the syrup to penetrate the fruit and prevents them from bursting during cooking.

Bring a medium saucepan of plain water to a rolling boil at 100°C/212°F. Add the pierced kumquats and blanch for exactly 2 minutes. Drain the water completely. This crucial step removes the harsh bitterness from the rind and softens the skin.

In the same empty saucepan, combine the granulated sugar, water, light corn syrup, cinnamon stick, and star anise. Place over medium heat and stir gently until the sugar is fully dissolved and the mixture reaches a boil.

Reduce the heat to low, maintaining a gentle simmer at roughly 90°C/195°F. Carefully add the blanched kumquats to the syrup. Cook uncovered for 40 to 45 minutes, stirring occasionally with a slotted spoon.

Remove the saucepan from the heat. Stir in the fresh lemon juice to balance the sweetness and add a pectin boost. Allow the kumquats to cool in the syrup for 2 hours at room temperature.

Transfer the cooled kumquats and their spiced syrup into sterilized glass jars. Ensure the fruit is entirely submerged in the liquid to maximize shelf life.