Mứt tắc is served during the Tet holiday in Vietnam. Kumquats are first boiled to reduce their bitterness, then slowly simmered in syrup until the preserve is glossy, translucent, and thick.
Rinse the kumquats and prick each one several times with a fork to help the syrup soak in.
Boil the pricked kumquats in salted water for 5 minutes, then drain and rinse with cold water. This step reduces their bitterness.
Combine the sugar and water and bring to a boil. Add the blanched kumquats and simmer over low heat for 60 minutes, stirring occasionally, until thickened.
While hot, transfer the thickened preserve to clean jars and seal the lids tightly.
Prick the kumquats before adding them to the syrup so it can soak inside and sweeten them evenly. Do not skip the salted-water blanching step, or the kumquats will retain their natural bitterness.
Kumkatları tuzlu suda haşlamadan direkt şurupa atsam ne kadar acı kalır, yoksa tarifte yazan 60 dakikalık kaynatma süresi zamanla bu acılığı kendiliğinden giderir mi acaba?
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