Kumquats preserved in Salt

Wash and dry the fruit, then cut them in half. No need to remove the seeds. Pack fruit into a large jar with a tightly fitting lid, sprinkling each layer generously with salt and, if liked, a little sugar. As a rough guide I used about a tablespoon of salt and a teaspoon of sugar for every 8-12 kumquats. Fruit varies in size – ours are huge this year. Press down on the kumquat halves, so you can squeeze in as many as possible. Add enough lime or lemon juice to come about a third of the way up the jar, then seal with the lid. If you have a metal lid it’s best to put a piece of baking paper over the top of the jar before the lid. This will stop it from being corroded by the salt. Keep the jar in a sunny kitchen window for about two months, or until the fruit is soft and “preserved”. Every day turn the jar upside down to distribute the juice and salt evenly. If the jar doesn’t leak you can stand it upside down every other day. When ready the fruit will have softened and be less bright in colour – check on progress by removing the lid and having a look. Store the preserved kumquats in a dark pantry or cupboard where they will keep for at least a year