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Author Notes: The moment we've met I knew it's going to be a good relationship. Little golden kumquat and me. The first thing I made was preserve or slatko as my mum would call it. It’s simply wonderful, aesthetically and taste wise. One fruit – one bite, ideal for preserve but at the same time can be nicely accompanied by any short bread or a bundt cake for example. —Jasmina Gajic
Makes 1 big jar
- 300 grams kumquat
- 150 grams raw sugar
- 2 pieces lemon rinds
- 50 grams roasted walnuts
- In a medium sized saucepan mix water and sugar and cook on a medium heat until sugar dissolves. Reduce heat to minimum, add lemon rinds and cook for another 5 minutes or until the liquid becomes slightly thicker or changes colour slightly. Add washed kumquats and cook for 15 minutes or until the fruit is cooked but still in one piece. The cooking time will depend on the fruit and how ripe it is, so you might have to test it a few times – remembering to leave some for the jar.
- At the end, add walnuts – previously roasted for 10 minutes on 180C.
- Leave to cool and transfer into jar. One teaspoon of this preserve and a glass of water in the morning will make a big difference to the day.
- This recipe was entered in the contest for Your Best No-Bake Desserts