{"id":3410,"date":"2016-12-27T09:53:59","date_gmt":"2016-12-27T09:53:59","guid":{"rendered":"https:\/\/ox7.ee3.mytemp.website\/dev\/?p=3410"},"modified":"2018-05-10T01:15:27","modified_gmt":"2018-05-10T01:15:27","slug":"preserved-kumquats-rosewater-vanilla-syrup","status":"publish","type":"post","link":"https:\/\/ox7.ee3.mytemp.website\/zh\/preserved-kumquats-rosewater-vanilla-syrup\/","title":{"rendered":"Preserved Kumquats in Rosewater and Vanilla Syrup"},"content":{"rendered":"<h3>Ingredients<\/h3>\n<ul>\n<li>800 grams \/ 4 cups of kumquats<\/li>\n<li>600 grams \/ 3 cups of white caster sugar<\/li>\n<li>1 cup of water<\/li>\n<li>2 tablespoons of rosewater<\/li>\n<li>2 teaspoons of vanilla essence<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h3>Directions<\/h3>\n<p>Wash and pick your kumquats over, making sure there are no stem remnants. Then halve or quarter (if very big) and carefully remove any seeds with a sharp knife. \u00a0Put the fruit, sugar, vanilla and water in a large heavy pan (non-aluminium so it doesn\u2019t react) and leave to macerate for 3 hours.<\/p>\n<p>Bring the pan to the boil and leave on a medium heat, stirring occasionally until the sugar has dissolved and the syrup is thick.\u00a0\u00a0 Try not to break the fruit up too much as you want it to retain its shape in the jar.\u00a0 In Pham Fatale\u2019s recipe, she advocates a rolling boil for 10 minutes, but this was too short for mine, as my syrup used more water and needed a good 45 minutes.\u00a0 Skim any scum off the top. \u00a0Leave it to cool and infuse overnight if you can (6 hours minimum).<\/p>\n<p>The next day bring to the boil again and while it is boiling, sterilise your jars in hot water and then dried off in an oven on about 120C for about 10 minutes.\u00a0 Remove the jars carefully, taking care not to touch the inside and leave to cool on a steel rack.\u00a0 When the preserve has boiled for 10 minutes, turn it on low and add the rosewater, carefully stirring it in to the syrup and turn off the heat.\u00a0Leave the mixture to cool for 20 minutes then ladle the fruit into jars and top up with syrup.\u00a0 Leave to cool and then seal.<\/p>","protected":false},"excerpt":{"rendered":"<p>Ingredients 800 grams \/ 4 cups of kumquats 600 grams \/ 3 cups of white caster sugar 1 cup of water 2 tablespoons of rosewater 2 teaspoons of vanilla essence &nbsp; Directions Wash and pick your kumquats over, making sure there are no stem remnants. Then halve or quarter (if very big) and carefully remove [&#8230;]\n","protected":false},"author":397,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"fifu_image_url":"","fifu_image_alt":"","footnotes":""},"categories":[53,48],"tags":[],"class_list":["post-3410","post","type-post","status-publish","format-standard","hentry","category-desserts","category-recipe"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Preserved Kumquats in Rosewater and Vanilla Syrup - Spicebox Organics<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ox7.ee3.mytemp.website\/zh\/preserved-kumquats-rosewater-vanilla-syrup\/\" \/>\n<meta property=\"og:locale\" content=\"zh_HK\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Preserved Kumquats in Rosewater and Vanilla Syrup - Spicebox Organics\" \/>\n<meta property=\"og:description\" content=\"Ingredients 800 grams \/ 4 cups of kumquats 600 grams \/ 3 cups of white caster sugar 1 cup of water 2 tablespoons of rosewater 2 teaspoons of vanilla essence &nbsp; Directions Wash and pick your kumquats over, making sure there are no stem remnants. 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