Wash calamondin and remove stems.
Mix water and sugar in deep saucepan
and bring to a boil over high heat.
Stir in calamondin
when sugar is completely dissolved.
Return mixture to boil, reduce heat slightly to
maintain a soft boil
and cook until fruit is translucent
and tender. Syrup should be thickened.
Place preserved calamondin and syrup
in clean jars and refrigerate or,
for longer storage,
fill sterilized jars with calamondin and
process for 10 minutes in a boiling water bath.
VARIATION: For a milder marmalade-type
taste, place clean,
raw calamondin in a deep
saucepan, cover with water, boil 5 minutes,
drain and continue with recipe.