How to Make Rock Sugar Kumquats | Easy Tutorial

Hey everyone, listen up. Winter hits, temps drop, air gets super dry, and boy does that throat get scratchy and sore so easily. What are we gonna do? Today, I grabbed some kumquats, and I'm excited to share how to make kumquat paste with you guys. Brew it into tea, and it'll soothe that throat right up. Must try if you've got elders or kids at home. These kumquats I got? Top-notch-big, round, juicy, and such a steal. Only 9 yuan a jin. I dropped 18 yuan and got 2 whole jin. Toss them straight into a basin, add a pinch of salt, splash some water, and scrub the skins good. Kumquats pick up tons of dust and gunk when growing saltwater wash, makes them totally safe to eat. Looking at these beauties, I couldn't help sneaking a few bites mid-wash. Rinse them a couple more times with clean water, pluck off the stems, drain them dry, then chop each into quarters way easier to cook out the juice that way. Chop them all up, toss them into a pot, add 300 grams of rock sugar, stir well, and let them marinate. I left mine for about an hour. They got soft and started oozing juice. Now put the pot on the stove, lowest heat. Stir every now and then to evaporate the moisture. Hey friends, making these videos takes work, and I share simple, useful life hacks in home cooking every day. If this kumquat paste helps you level up your kitchen game, smash that like button, leave a comment, or share it so more people can try it too. Thank you for all your support and love. Once the water's cooked off, it gets thick and sticky, and the kumquats turn transparent. The drier you cook it, the longer it keeps. Keep stirring non-stop so the bottom doesn't burn. It takes about eight to ten minutes total cook till it looks just like this. The whole kitchen smells like sweet kumquat heaven so tempting. Brew it, and it's sweet and tangy, perfect for a dry, scratchy throat. Let it cool completely, then jar it up. Make a big batch, store in a cool, dry spot. Winter's cold, so room temp works great lasts ages without going bad, and the flavor gets even fresher. This paste is unreal thick, stretchy. The kumquat flesh glistens, and it's soft but chewy. Sweet tart just right, no harshness at all. Elders love a spoonful in hot water, warm cup down. Throat feels so smooth and comfy. Kids go crazy for it. Scooping it straight from the jar, can't stop eating. Take the weekend to make this soup. Be glad you did. All right, that's it for today. See you next time. And hey, hope you're happy every single day.