Honey and Dark Sugar Preserved Kumquat

Why people make this preserve

Nourilo picked up fresh kumquats from the market and wanted to preserve them — but his earlier attempts at honey-preserved kumquat kept going mouldy. A reader named “Hao Hao” living in the United States then shared her method: the key difference is steaming the kumquats first to draw out moisture, scoring them before simmering, and using lime juice as a natural preservative alongside the dark sugar and honey. The result is a glossy, tangy-sweet jar of preserved kumquat that keeps beautifully in the fridge. A spoonful stirred into warm water, or a whole preserved piece eaten slowly, is traditionally used to soothe a scratchy throat, ease a cough, and support digestion after a rich meal. Kumquat eaten whole (skin and all) is a classic folk remedy for throat discomfort.