Instructions:

Yield: 3 quarts

4 cup Whole kumquats (25-30)
2 cup Water
1 cup Sugar
1 cup Brown sugar, firmly packed
1 ea Vanilla bean halved lengthwise

By cooking kumquats down with sugar and vanilla, the bitterness is removed from the rind and they become a tantalizing garnish or topping for sweet or savory dishes.

Place the kumquats in a large saucepan and add water to cover. Bring to a full boil and, when foam begins to form on the surface, reduce the heat to medium. Continue to cook for 10 min more. Drain the kumquats and set aside.

In the same saucepan over a high heat, bring the water to a gentle boil. Add the sugars, reduce the heat to medium, and stir constantly until the sugars have dissolved, about 3 min. Add the kumquats and vanilla bean and bring to a full boil. Reduce the heat to low and cook uncovered, stirring occasionally until the kumquats are transparent and soft, about 1 hour. Many of the kumquats will have burst and their skins will appear transparent.

Spoon the kumquats and syrup into a clean jar, let cool, cover, and refrigerate. They will keep, refrigerated, for up to 2 weeks.