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.

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.

Nourilo’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, Nourilo confirmed it is fine to omit.