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5 from 1 vote

Kumquat Conserve

A rich and special preserve packed with flavour to serve either on toast or with oatcakes and cheese.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: preserves
Servings: 1 jar
Author: Karon Grieve


  • 300 g/11 oz kumquats
  • 150 g/5 oz granulated sugar
  • 150 ml/5 fl oz water
  • 2 tbsp flaked almonds
  • 1 star anise
  • 4 cloves
  • 3 cardamom pods
  • 1 " cinnamon stick
  • 2 cm/3/4" fresh root ginger
  • Brandy


  • Toast the almonds in a dry pan for a couple of minutes until golden and releasing their aroma, remove from pan and set aside.
  • Cut the kumquats into slices and pick out the pips and reserve for your spice bag.
  • Put the pip and all spices into a small piece of muslin and tie closed.
  • Place the spice bag, sugar, kumquats and water into a heavy based pan and heat gently till sugar dissolved.
  • Raise temperature to boil for 5 minutes.
  • Lower temperature and simmer for 20minutes.
  • Scoop out the fruit and pack into a sterilised jar along with the toasted almonds.
  • Half fill the jar with brandy.
  • Boil the syrup in the pan for 5 minutes then top up the jar with it.
  • Close jar with tight fitting lid and shake.