2 qt. (2 lbs.) kumquats
2 tbsp. baking soda
2 c. light Karo
2 c. sugar
3 1/3 c. water

Remove stems from kumquats. Wash well. Drain. Place in large enamel, plastic, or Pyrex bowl. Sprinkle with soda. Cover with boiling water. Let stand 3-4 hours or until cool. Rinse 3 times in fresh cold water. Drain. They are slippery.

Cut 2 crosswise slits, 1/4 inch deep, at each end of each kumquat (not too deep). Drop kumquats one at a time into rapidly boiling water to cover. Cook at least 10 minutes or until tender.

Meanwhile, combine corn syrup, sugar and 3 1/3 cup water in deep kettle. Bring to boil and stirring frequently 10 minutes. Add drained kumquats. Boil slowly, stirring occasionally for 15 minutes. Remove from heat, let stand overnight.

Next day, bring to a boil and boil slowly, stirring occasionally, for 15 minutes or until syrup thickens slightly. Remove from heat. Let stand overnight to plump. To preserve in hot sterilized jars, bring preserves to boil; fill jars to within 1/4 inch of jar top. Seal at once. Invert to cool.