40-50 Calamondins
4 lbs. sugar on hand

Wash calamondins, cut in rounds or quarters and remove seeds. May put fruit through a slicer. Measure fruit. For each cup of fruit, use 3/4 cup of water. Bring to a boil for 15 minutes. Cool and put in refrigerator overnight to bring out the pectin. Measure the stock, for each cup of stock use 1 cup of sugar. Boil until candy thermometer is at 220 F. Pour immediately into sterilized jars. Seal with paraffin.