2 cups (500 ml) kumquats washed and thinly sliced

1 cup (250 ml) water

1 cup (250 ml) sugar

In a saucepan, cover the kumquat slices with cold water and bring to a boil. Drain, rinse under cold water, and cover again with cold water. Repeat twice to mellow the bitterness of the fruit. Drain the kumquats and return to the pan with the water and sugar. Simmer over medium / low heat until the syrup thickens and reaches 118 °C (240 °F) on a candy thermometer. Drain the kumquat slices. Place on parchment paper. Separated from each other using small oiled tongs. Set aside.

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