We need to prepare ingredients:
500 grams of kumquat, appropriate amount of edible salt, 250 grams of rock sugar, and appropriate amount of water.
Production method:
1, prepare kumquat 1 kg, and soak it in light salt water for 20 minutes. Because we want to make it with skin, salt water immersion can remove pesticide residues or dirty things from the skin and make it cleaner. This cleaning method is suitable for most fruits with skin.
2. Clean the soaked kumquat, put it in the pot, add a spoonful of salt, boil it on high fire and then turn to low fire for 5 minutes, which can further remove the wax on the kumquat skin, and at the same time let kumquat absorb water, which is more convenient for post-production.
3. Boil the boiled kumquat in cold water, then transfer it to the chopping board and cut it in half, remove the seeds inside and try to remove it as clean as possible, which is not only convenient to eat, but also prevents the finished product from suffering.
4. Put it back into the pot again. This time, there is no need to add water, because the kumquat itself is full of water. Then add 250 grams of rock sugar, and the ratio of rock sugar to kumquat is 1:2. After stirring evenly, turn on low heat and start to simmer slowly.
5. In the process of boiling, at first, you will see many small bubbles popping up on the surface of kumquat in the pot. This is because the water in kumquat is constantly evaporating, so you don't need to stir it, just let it boil slowly.
6. Cook until the rock sugar is completely dissolved, the bubbles become less, and the kumquat becomes a transparent color, so you can turn off the fire.
7. Prepare a baking tray, spread oil paper on the tray to avoid adhesion, transfer kumquat to the baking tray one by one, try to smooth it to prevent it from sticking together after baking, then put it in the oven and bake it at 100 degrees for 2 hours. A little sugar syrup and smaller kumquat pieces left in the pot can be directly washed and drunk, which is sweet and sour, especially delicious.
8, 2 hours later, it can be baked. At this time, kumquat is crystal clear, and it is already the finished product of preserved fruit. Let's cool the preserved fruit at room temperature first, and then gather it all together for the final operation.
9. Prepare a proper amount of powdered sugar and sprinkle it on the surface of preserved fruit, and then stir it, so as to prevent the preserved fruit from sticking together. After mixing evenly, our preserved kumquat is ready. We put it in a jar and seal it at room temperature for a week.