Author Notes
Inspired by the small calamondin orange and limequat trees in my dining room window that continue to produce copious amounts of tiny fruit. —Monkey Queen
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Ingredients
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25
calamondin oranges
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5
Limequats
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2 cups
cane sugar
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2 cups
water
Directions
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Slice calamondin oranges and limequats in half and remove seeds, thinly slice and set aside. Do not peel fruit.
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Add sugar and water to sauce pan and then add fruit and allow to simmer till rind of fruit is translucent and a thermometer reads 220 degrees.
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Transfer to a glass jar and refrigerate till set.
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