In a medium saucepan cover the kumquats with cold water and bring to a boil. Once the water starts to boil, drain the kumquats, cover again with cold water and bring to a boil a second time. Drain the water after it boils for the second time.

Set the kumquats aside and in the same saucepan, add the sugar and water. Bring to a boil, reduce heat and simmer the simply syrup for 10 minutes.

Pierce each kumquat twice with a paring knife.

Drop the kumquats into the simmering simple syrup, bring to a boil, reduce heat and simmer for 15 minutes, uncovered.

Remove the saucepan from the heat, let rest on the counter, let cool and continue steeping for 8 hours. (If it’s late in the day and you are getting back at this in the morning; refrigerate overnight, once cooled.)

For the last time, bring the kumquats and simple syrup to a boil. Reduce heat and simmer for 10 minutes.

Boil water in a kettle to sterilize 6 jars and lids (1/2 cup/125 ml). Drain sterilizing water once you start to can the kumquats.

Gently remove the kumquats and place 7 in each mason jar. That will leave you one kumquat left over to test and share!

Add ¼ cup simple syrup to each jar, seal with lids and let cool on the counter.

Because these are not processed in a canner, store in the refrigerator for up to 3 months.