Best Calamondin Marmalade Recipes

CALAMONDIN MARMALADE

Steps:

• Slice calamondins very thinly, removing pips. Cover with water and leave overnight.
• Boil 20 minutes, or until clear, then add sugar and boil about 45 minutes, until it gels.
• Bottle in clean, dry, sterilised jars and seal.

CALAMONDIN MARMALADE WITH ORANGE JUICE

Steps:

• Wash, halve and seed Calamondins. In a blender puree coarsely the Calamondins. In a stainless steel kettle combine juice and the puree. Bring the mixture to a boil over moderate heat, stirring. Add sugar. Boil over moderate heat, stirring 15 minutes. Pack in sterilized jars and seal. Store in cool place.

CALAMONDIN MARMALADE WITH A KICK

Steps:

• Cut calamondins in half. Seed.
• Cover with water in a pot.
• Cook until fruit is soft.
• Cover and let stand overnight in fridge.
• Add sugar and mix.
• Add lemon juice and peppers.
• Bring to a boil. Boil 15 minutes, stirring constantly. MAX 20 minutes!
• Remove from heat and pour into sterilized jars.

CALAMONDIN-KUMQUAT MARMALADE

Steps:

• Carefully wipe clean the fruit if necessary. Then cut each fruit in half, pick out the seeds, and cut in half again. Kumquat seeds are hard to see, so gently squeezing the kumquat halves will usually spit out the seed cavity and you can just pull out the whole thing. The rind is the important part of a kumquat. Put all fruit in a non-reactive jam pot. Add only enough water to barely cover fruit, maybe a little less. Bring to a boil and boil for 15 minutes. Turn off, less cool, and put in the fridge overnight.
• The next day, carefully measure the fruit/water mixture into a clean non-reactive pot. Add an equal measurement of sugar to the pot. Bring slowly to a full boil, stirring frequently. Keep at a full, rolling boil, stirring constantly, for 15-20 minutes. Mine passed the cold-plate test at 20 minutes.
• Can in a boiling water-bath for 15 minutes.

CALAMONDIN MARMALADE

Steps:

• Should 'sheet' Pour into clean jars, cover w/wax or store in fridge.