Kumquat Syrup Served with Ice Cream and Waffles

Yields roughly 6-7 x 250g jars


1 kg ripe kumquat fruits

2 granny smith apples, roughly chopped with core and peel

360g (500ml) Huletts Yellow Sugar

250ml Huletts Golden Syrup

juice of 1 large lemon

10ml (2t) whole star aniseed, bruised

10ml (2t) whole ginger, peeled and roughly chopped

2 cinnamon sticks


  1. Wash kumquat fruits thoroughly in warm water.
  2. Roughly chop kumquats, place in pot with apple, and cover with cold water.
  3. Place lid on pot and boil for 1 hour or until fruit is soft. Do not overcook.
  4. Strain mixture through a sieve lined with muslin cloth (this is to catch the pips, peel and fruit.)
  5. Place the liquid in a large pot and add the sugar and syrup.
  6. Stir until all the sugar has dissolved.
  7. Add the lemon juice along with the spices and boil for 15 minutes.
  8. Strain again through a sieve lined with a muslin cloth.
  9. Boil the syrup until syrup has reached a thick to medium syrupy consistency.
  10. Pour into warm sterilised jars.
  11. Seal immediately.