I love Changshou kumquats. If I were only going to plant one citrus tree, the Changshou would probably be it. They're so delicious and productive, but how do you preserve them? I hate having to turn healthy organic fruit into sugar-laden marmalade in order to keep it from spoiling, so this year I tried an experiment. I removed the seeds, chopped up the fruit in the food processor, and cooked them down in their own juice with no added sugar or water. I then canned them just like you would any jam or marmalade.
The result was delicious! The consistency is like a relish or chutney, but sweet, tart, and flavorful. I popped a small jar open to 'taste test' yesterday, and wound up eating the whole thing! I'm very excited to have discovered this wonderful 1-ingredient recipe, and will definitely be making more in the future. I'm also going to try it with loquats later, although I'll probably have to add some acid to can it safely.
Training is going well, although I seem to have some issue with my rotator cuff. I don't know if it's a repetitive stress injury from work or what, but I decided not to swim today. It really hurt yesterday, and I don't want to make it worse. Ran 21 miles on Saturday morning, and legs feel really good. I may not qualify for Boston, but I think I'm going to have a great marathon in Janauary.
Preserving the Kumquat Harvest
I'm a geologist in Houston, Texas who loves growing fruit trees.
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