Moist Korean Kumquat Jeonggwa without a Dehydrator (4 Servings)

Wash hands and rinse each kumquat under running water. Discard damaged fruit; remove stems, halve, and deseed.

Layer kumquats with 200 g sugar in a clean covered bowl and refrigerate for 2–3 hours. Stir gently once to dissolve the sugar in the released juice.

Transfer the fruit and juices to a saucepan. Add 250 mL water and 50 g corn syrup; gently stir over medium heat until small bubbles form at the edge.

Gently simmer on low heat for 5–10 minutes without vigorous boiling. Skim foam and avoid crushing the fruit.

Turn off the heat, cover, cool briefly, then chill completely in the refrigerator. Repeat the gentle 5–10-minute simmer-and-cool cycle twice more, until the peel is glossy and slightly translucent.

Drain fully cooled kumquats in a clean strainer and divide into four portions; add a little syrup if desired. This is moist candied fruit, not fully dried jeonggwa.

Refrigerate leftovers in a shallow airtight container at 4°C/40°F or below within 2 hours. This is not shelf-stable; use within 3–4 days.