Evelyn Patout's Preserved Kumquats

• 1 quart kumquats
• 2 cups sugar
• 1 1/2 cups light corn syrup

1. Scrub kumquats thoroughly.
2. Prick each several times with a large needle or poultry pin.
3. Put them in a large saucepan, add water to cover, bring to a boil, lower heat and simmer uncovered for 10 minutes.
4. Drain.
5. Combine the sugar and 3 cups of water in a large saucepan.
6. Boil for 5 minutes.
7. Add kumquats and boil again.
8. Remove from heat and set aside, covered, overnight.
9. The next morning, add 1/2 cup corn syrup.
10. Bring to a boil, remove from heat, cover and let stand overnight again.
11. Repeat the process twice more.
12. On the fourth morning, after the kumquats have been brought to boil, spoon them into hot, sterilized, Mason-type jars.
13. Pour in hot syrup to within 1/4 inch of the top of each jar and seal.
14. Refrigerate until ready to give or seal in a hot-water bath according to jar manufacturer's directions and store.

kumquats, sugar, light corn syrup

Taken from cooking.nytimes.com/recipes/1745 (may not work)