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Preserved Kumquats

1 1/2 cups granulated sugar
1 1/2 cups water
1 quart kumquats

Week or so ahead: Boil sugar and water together 5 minutes; cool. Meanwhile, wash kumquats; cut small cross in blossom (smooth) end of each. Place in cooled syrup. Cover; bring to boil; simmer 1 hour, or until clear. Do not remove cover at end of cooking time or fruit will shrink. Remove covered saucepan from heat; cool (with cover on) to room temperature.
Pack in hot sterilized jars; cover with syrup; seal. Or refrigerate.

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