Slice kumquats crosswise into 1/4 inch thick rounds. On average I get 4 slices per kumquat. Remove any seeds with the tip of a paring knife.

In a small, heavy saucepan, bring 3 cups of water to a boil. Add sliced kumquats, bring to a simmer and cook for 1 minute. Drain the fruit and set aside.

Rinse the saucepan then add 3/4 cup cold water and the sugar. Bring the mixture to a boil, stirring until the sugar dissolves. Continue cooking until the syrup is clear, then boil briskly for 1 more minute.

Add kumquats to the saucepan with the syrup and simmer, stirring occasionally, until the fruit is tender, 10 to 12 minutes. Let cool.

Once cooled, transfer the kumquats and syrup to a glass jar or bowl and cover. Refrigerate until ready to use. Candied kumquats in syrup will keep covered in the refrigerator for at least 1 week, probably much longer.