Step 1

Scrub the kumquats well, removing the tiny little green stems.

Step 2

Dry well.

Step 3

Score each kumquat with a knife along one side.

Step 4

Place about 2 tbs Kosher Salt in the bottom of the jar as well as a bit of dried spice, if using. [We used 1 cardamom pod and 1 shard of cinnamon]

Step 5

Drop a few of the kumquats into the bottom of the salted jar.

Step 6

Muddle with the back of a spoon or with a mini tart shaper.

Step 7

Add more kosher salt.

Step 8

Continue to add additional fruits, spices, and salt, pressing down fairly hard with a kitchen tool, so that the fruits compact slightly and begin to juice.

Step 9

Make sure all of the fruits are covered in salt.

Step 10

Add some additional kumquat or lemon juice to cover all fruits.

Step 11

Seal the jar, leaving just about a quarter inch of head-space (room for air) at the very top.

Step 12

Let the jar sit around at room temperature for a week or two until the salts begin to dissolve and become liquid.

Step 13

Shake the jar occasionally during that time or turn it on its head for a few hours and reverse.

Step 14

Refrigerate the jar for at least two weeks before using.

Step 15

To use the preserved kumquats, open the jar, remove the amount of fruit you need, and, if desired, rinse well.

Step 16

1 jar of preserved citrus can remain in the refrigerator for at least a year.