These miniature oranges should first be washed well in warm soapy water. Rinse the kumquats and cover with fresh water and boil 15 minutes.

Drain well and repeat twice. Make a syrup of 1-1/2 cups sugar and 4 cups water.

Boil 5 minutes. Place drained kumquats in hot syrup and bring syrup to the soft-ball stage, 234° or boil gently until the kumquats are transparent. To plump up the fruit, cover pan just before heat is turned off and allow fruit to remain covered in hot syrup about half an hour. At this point, you have Preserved Kumquats or Calamondins. Pack in sterile jars. Serve as a meat garnish or with desserts. If you chop them, be sure to slit them first and take out the seeds.

To candy the kumquats, remove from syrup and drain. You may prick a hole in the stem end and force out the seeds. Bring to a boil a heavier syrup of 1 part water to 1 part sugar and 1/8 tsp cream of tarter for every quart of liquid.

Reboil the kumquats for 30 minutes. Remove them from heat but allow them to stand in the syrup 24 hours. Bring them to a boil again. Cook for 30 minutes more. Drain, dry on a rack and roll in: (Granulated sugar)