Important tips and five delicious dishes from an unusual citrus fruit.
How to choose kumkvat
Ripe kumkvats should have a bright orange peel and pulp. To the touch fruits are soft, not too dense.
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Photo: 279photo Studio / Shutterstock
Ingredients
- 700 g of kumvat;
- 300 ml of freshly squeezed orange juice;
- 700-800 g of sugar;
- 1 teaspoon of vanilla sugar or extract.
Cooking
Cut the kumkvat into slices and remove the seeds. Pour the juice and chop fruits with a blender. You can not make the mass completely homogeneous, but leave small slices.
Cooking
Cut the kumkvats in half. Put in a pan and pour water. Bring to a boil, throw it in a colander and rinse with cold water. Repeat the cooking twice to save fruit from bitterness.
Transfer kuumvati to another container. Pour sugar and leave for 2 hours or longer. The sand should dissolve, and citrus fruits – let the juice.
Bring fruits with syrup to a boil and boil for 10 minutes. Then remove from the stove and leave for 6 hours. Repeat the cooking another 5-6 times.
Store the finished jam in the refrigerator.
3. Kumkvat compote
Photo: YEKOPHOTOSTUDIO/Depositphotos
Ingredients
- 200 g of kumkvat;
- 80 g of sugar;
- 1 liter of water.
Cooking
Scald each fruit and cut into thick circles. Put in a pan,
Cooking
Cut the kumkvats in half. Peel ginger and grate on a large or medium grater.
Put the prepared ingredients in the pan and pour water. Bring to a boil,
Cooking
Fill each kumkvat several times with a fork. Put in a pan and pour water. Bring to a boil, throw it on a colander and rinse under cold water. Repeat the cooking twice. This will save the fruits of bitterness.
In an empty pan, connect the kuumvats, 180 ml of water and sugar. Stiring, bring to a boil over high heat. Reduce it and boil, stirring periodically, another 15 minutes.
Put the fruits into a separate container, and leave the syrup in the pan.
Cooking
Cut the kumkvat into slices and remove the seeds. Pour the juice and chop fruits with a blender. You can not make the mass completely homogeneous, but leave small slices.
Cooking
Cut the kumkvats in half. Put in a pan and pour water. Bring to a boil, throw it in a colander and rinse with cold water. Repeat the cooking twice to save fruit from bitterness.
Transfer kuumvati to another container. Pour sugar and leave for 2 hours or longer. The sand should dissolve, and citrus fruits – let the juice.
Bring fruits with syrup to a boil and boil for 10 minutes. Then remove from the stove and leave for 6 hours. Repeat the cooking another 5-6 times.
Store the finished jam in the refrigerator.
3. Kumkvat compote
Photo: YEKOPHOTOSTUDIO/Depositphotos
Ingredients
- 200 g of kumkvat;
- 80 g of sugar;
- 1 liter of water.
Cooking
Scald each fruit and cut into thick circles. Put in a pan,
Cooking
Cut the kumkvats in half. Peel ginger and grate on a large or medium grater.
Put the prepared ingredients in the pan and pour water. Bring to a boil,
Cooking
Fill each kumkvat several times with a fork. Put in a pan and pour water. Bring to a boil, throw it on a colander and rinse under cold water. Repeat the cooking twice. This will save the fruits of bitterness.
In an empty pan, connect the kuumvats, 180 ml of water and sugar. Stiring, bring to a boil over high heat. Reduce it and boil, stirring periodically, another 15 minutes.
Put the fruits into a separate container, and leave the syrup in the pan. Add cranberries and salt to the syrup. Stiring, bring to a boil over high heat, then reduce it and cook for 8-12 minutes. Berries should bust out.
Cut the slightly cooled kuumvata into slices and remove the seeds. Combine fruits and syrup with berries. Cool the sauce, sometimes stirring it.