Gurrami’s Recipes



  • 500 g of strained kumquats from the can
  • 500 g sugar
  • 200 – 250cc of the water used to preserve the kumquats
  • Two tablespoons of lemon juice
  • The zest from half a lemon
  • 1/2 cup of orange juice
  • A pinch of nutmeg
  • A few cardamom seeds.


  1. Pierce the kumquats with a toothpick or a fork.
  2. Boil all the ingredients in a pot except for the kumquats.
  3. Cook for a further 20 minutes at a light boil.
  4. Add the kumquats to the pot and cook for about 15 minutes while stirring lightly being careful to not crush the fruit.
  5. Remove the kumquats with a slotted spoon or colander and transfer them into a large sterilized jar.
  6. Cover the Kumquats with the liquid.
  7. Keep it for two or three days before use – The Kumquat absorbs the flavors and imparts its fragrance to the liquid.

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