Served at Vietnamese Tet celebrations, mứt tắc is made by first blanching kumquats to soften their bitterness, then slowly simmering them in syrup. The result is a glossy, semi-translucent citrus preserve with a thick, jammy set.
Wash the kumquats and prick each one several times with a fork; this helps the syrup soak in later.
Blanch the pricked kumquats in salted boiling water for 5 minutes, then drain and rinse under cold water; this step reduces their bitterness.
Bring the sugar and water to a boil, add the blanched kumquats and simmer on low heat for 60 minutes, stirring occasionally, until thickened.
While still hot, spoon the thickened jam into clean jars and seal the lids tightly.
If you skip piercing the kumquats, the syrup cannot soak in and the jam sets unevenly sweet. Skipping the salted-water blanch leaves the kumquats' natural bitterness in the finished jam.
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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