3 cups Chelsea White Sugar
1.5 cups Cumquats

1 : Wash and cut fruit in half, removing seeds, placing in small piece of linen (not necessary to soak overnight).
2 : Barely cover fruit with water, about 1/3 of water to 2/3 of fruit. Bring to boil and cook until fruit is tender.
3 : Add one and half cups Chelsea White Sugar to one cup pulp, stirring carefully not to break fruit until sugar is melted.
4 : Boil gently until fruit is clear and juice syrupy.
5 : Bottle in sterile jars.