Put the kumquats in a pan. Cover with water and simmer for 20 minutes. Set aside.
Meanwhile, dissolve the sugar with the vinegar and spices over a gentle heat, and boil for five minutes.
Drain the kumquats, add to the syrup and simmer gently for 15 minutes. Leave to stand overnight.
The next day, bring the fruit and syrup to the boil. Then drain the fruit and pack into glass preserving jars. Continue to reduce the syrup slightly and fill the jars, distributing the spices. Screw down the lids tightly.
Keep for one month before eating.
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