|Sugar||3 Cup (48 tbs)|
|Vinegar||1 Cup (16 tbs)|
|Whole cloves||1 Tablespoon|
|Whole allspice||1 Tablespoon|
Wash the kumquats and cut a thin slice across the top.
Cover with water and bring to a boil.
Cook for 10 minutes, then drain.
Combine the sugar, vinegar and 3 cups water in a large saucepan and bring to a boil.
Tie the spices in a piece of cloth and drop into the syrup.
Cook for 5 minutes.
Add the kumquats and cook for 10 minutes, then discard the spice bag.
Let the kumquats stand overnight, then, bring to a boil and cook until the syrup is thick.
Pack the kumquats into hot sterilized jars and cover with syrup.
Place the lids on the jars and screw bands tight.
Process for 10 minutes in boiling water.