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  Preserved Calamondin



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4 cups calamondin
2 cups water
2 cups granulated sugar

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.

Copyright © 2012 Stefanie Samara Hamblen