Yes, kumquat preserves are perfect for dry winters and as a snack. Dry, cold weather and low humidity air in winter can easily cause some respiratory illnesses, especially for those who like to smoke, coughing may increase. Kumquat has a high nutritional value, it has a series of effects such as moistening the lungs, relieving coughs, and resolving phlegm, etc. The following Xiaojian teaches you to make kumquat preserves at home.

Steps:

1, kumquats soaked in salt water for 10 minutes, because the kumquat is to eat the orange peel, everyone knows this, so soaked in salt water can be easily cleaned kumquat skin on the dirt, to eat is more assured, after soaking , kumquats rinsed with water.

2, cleaned kumquats with a knife one after another to cut crosses, in order to facilitate the kumquat easy to taste.

3, Put water in the pot and boil, put the rock sugar into the water until the sugar melts, then continue to the next step.

4, icing sugar melting, the kumquat into the pot, open the high heat to cook, the water boiled and then turn to a small fire slowly simmering, this is a key step, about 25 minutes, the sweetness of the icing sugar will penetrate the kumquat inside, at the same time, pay attention to the amount of water in the pot to keep the pot inside the water, don't accidentally simmering dry, if simmering dry it is a foregone conclusion.

5, when the surface of the kumquat is transparent, you can get out of the pot, kumquat preserves are ready.

Tips: kumquat preserves can be eaten directly or soaked in water, if you make too much kumquat preserves, you can find an airtight glass jar, pour the kumquat preserves into the glass jar, and then refrigerate in the fridge.