Honey and Dark Sugar Preserved Kumquat

Why people make this preserve

Bro Niu 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.

Who it suits / who should be cautious

• Suitable for most people as a general throat-soothing and digestive preserve
• Particularly useful for those with frequent throat irritation, dry cough, or digestive sluggishness after meals
• The low-refined-sugar formula (using dark sugar and honey instead of white sugar) makes it more accessible for those watching their sugar intake, though people with diabetes should still consume sparingly
• Children can enjoy this in small amounts
• Not suitable for those who must avoid all sugar

Why these ingredients (the food-therapy logic)

• Kumquat (jin ju): In Cantonese folk remedy, eating the whole kumquat — skin included — is one of the oldest throat remedies. The essential oils in the skin are traditionally associated with moving qi, soothing the chest, and reducing phlegm
• Licorice slices (gan cao): Harmonises the formula; traditionally used to moisten the throat and ease coughing
• Lime juice: Provides acidity to preserve the fruit and adds brightness; replaces vinegar as a natural preservative
• Dark sugar and honey: Sweeten while contributing their own traditional properties — dark sugar warms and nourishes, honey moistens and soothes

Ingredients (1 jar)

Ingredient	Amount	Notes
Kumquats	1 lb (~450 g)	Washed, stems removed, dried
Salt	a pinch	For rubbing
Organic dark sugar (hei tang)	3 tablespoons	Added during simmering
Water	1.5 bowls (~300 mL)	—
Fresh lime juice	juice of 1 lime	Added during simmering
Dried licorice slices (gan cao)	8 slices	—
Honey	~200 g	Added after cooling

Method

1. Wash the kumquats and remove the stems. Dry them thoroughly — no surface moisture.
2. Add a pinch of salt and gently rub the kumquats with your hands for about 5 minutes. Rinse well with water and dry again.
3. Arrange the dried kumquats on a plate and steam for 10 minutes. Tip away the liquid that collects on the plate.
4. Using scissors, snip each kumquat open (do not cut all the way through — just enough to open it up).
5. In a small pot, combine the opened kumquats, water (1.5 bowls), licorice slices, lime juice, and dark sugar.
6. Simmer on low heat for 25 minutes.
7. Turn off the heat and allow to cool until just warm (not hot).
8. Stir in the honey thoroughly.
9. Transfer to a clean glass jar. The preserve improves with time — it is best after steeping for about 1 month in the refrigerator, but can be consumed earlier.

Bro Niu’s tips

The dark sugar (hei tang) goes in during cooking along with the other ingredients and is simmered until dissolved. The honey should only be added after the liquid has cooled to a warm (not boiling) temperature, so as not to destroy heat-sensitive compounds. The lime juice and steaming step are what make this version resistant to spoilage — previous attempts without these steps tended to go mouldy. Keep refrigerated. If you prefer not to include licorice, Bro Niu confirmed it is fine to omit.

Community questions answered (selected)

• Q (reader): When should the dark sugar be added — together with the honey? Bro Niu: The dark sugar goes in during the cooking stage along with the kumquats, water, lime juice, and licorice — let it cook for 25 minutes and dissolve. Add the honey only after the pot has cooled down a bit, so the honey is not exposed to high heat.

• Q (Serina): Can this be stored at room temperature, or does it have to go in the refrigerator? Bro Niu: Based on this method from the reader — which includes the steaming, drying, and lime juice steps — it should be stable enough at room temperature. However, Bro Niu notes he has not tested this himself and suggests the fridge is the safer option.

• Q (reader, 2023): Is it okay to leave out the licorice? Bro Niu: Yes, you can omit the licorice — it is fine without it.

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Published April 11, 2013 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 4 min read.