• Slice and Seed: Squeeze the juice into a bowl and cut the calamondins peels into thin slices, removing and discarding the seeds. Flatten each calamondin in half and thinly slice the peel into ribbons.
• Measure the Fruit: Measure the sliced peel and juice by volume (e.g., in cups). Pour into the pot. Note this volume for the water ratio.
• Add Water: For every cup of sliced calamondins peel and juice you have, add one cup of water. This step ensures the fruit cooks evenly and releases its natural pectin. (Example 1 ½ cups juice and peel means you will add 1 ½ cup water.) Add to the canning pot.
• Measure the Sugar: Measure the sugar to equal the amount of fruit, peel and water (e.g., 1 ½ cups fruit, peel and water = 1 ½ cups of sugar). Less sugar may result in a thin set so do not try to make this recipe with less sugar. Add the sugar to the pot.
• Add butter to pot.
• Cook the Mixture: You will have combined the fruit, water, and sugar in a large heavy bottomed pot. Make sure not to over fill the pot. The pot should only be about half way full to prevent boil overs. Heat on low to begin with, stirring occasionally so the sugar doesn't scorch on the bottom of the pot. Once the sugar has dissolved bring to a rolling boil, then reduce heat to a low boil until the mixture reaches 220°F (104°C) on a candy thermometer, which is the setting point for marmalade.
• Test for Set: Place a saucer in the freezer before you begin. Use the "plate test". Check set by dropping a dollop of marmalade on the cold plate and push the edge with your fingertip. If marmalade wrinkles it has reached the proper set.
• If the marmalade has not reach a proper set continue to cook checking for the set point every 10 minutes or so until reached.

Hot Water Bath

• Fill half pint canning jars with the marmalade, wipe the rims and place the flat lid on. Twist a metal band on the jar. just until finger tip tight. Repeat until all jars are filled.
• Process marmalade in a hot water bath for 20 minutes. Uncover the pot and turn off the heat. Wait 5 minutes before removing the jars from the canning pot. Place the hot jars on a towel to cool.
• Cool for 24 hours. Check to make sure all the jars have sealed before removing the metal bands and washing the jars off.
• Makes about 5 half-pint jars.
• Store the jars of marmalade in a cool dark cabinet.