Friday Flowers: Santa Barbara Daisies and Kumquat Ginger Preserves
It really is good to be connected.
If you know someone high up at the company where you want to work, it’ll likely help you get the job.
If you know someone who’s an alumni from the college your son or daughter wants to go to, they can put in a good word.
And if you know a very sweet guy — in this case, my brother — who has friends at various booths at his local Farmers Market, then chances are you’ll be the recipient of some really delicious, fresh produce.
And this is how I came upon these beautiful kumquats.
To be honest, I like to eat kumquats, but don’t love to, the way for example, I love to eat Ojai Pixies. However, I love kumquats in preserves. Love, love, love! I think you will too! And I also think these Candied Rosemary Kumquats from Cocoa and Lavender look divine.
Since it’s Friday, I have another pretty flower for you. These Santa Barbara Daisies are lovely and you’ll see them all over most neighborhoods this time of year. Sweet and soft, much like the preserves.
Want to know more about Friday Flowers? Click here.
Makes about 2 cups
Prep Time: 20 minutes
Cook Time: 40 minutes
Active: 20 minutes
1-3/4-pound fresh kumquats
1/3 cup water
1-1/4 cup granulated sugar
1 tablespoon fresh ginger pulp (it's easiest to use a micro plane grater for this)
Leaves from about 10 sprigs of fresh thyme
- Place the kumquats in a large pot and cover them with cold water. Place the pot over high heat and bring to a boil. Drain the kumquats and rinse them with cold water.
- Remove any remaining bits of stems from the fruit and set aside.
- Add the water, sugar and ginger pulp to a medium-sized pot and place it over medium heat. Let this get hot and stir a bit, just to dissolve the sugar.
- Add the kumquats and thyme leaves and bring to a boil. Then reduce the heat to low and let it simmer until it becomes thick, about 40 minutes.
- Gently "pop" each kumquat with the back of a fork. The seeds should easily come out -- as they do, remove and discard them with a small spoon.
- Let the preserves cool and store them in a jar or tightly sealed container in the refrigerator for up to a month or so.
You can also cut the kumquats in half and remove the seeds before you cook -- I prefer cooking them whole because I love the big chunks of fruit in my preserves. Some people like to eat the seeds since they are small and add crunch -- I'm not one of those people.
If you find yourself with tons of kumquats, make as much of the preserves as you can at once! Here is a guide to Sterilizing Jars for Preserves.
Â©2012 Cooking On The Weekends/BlazingBright, Inc.
Here’s my well connected, sweet brother (with one of my sweet boys).