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| riped calamansi fruits |
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| sliced fruits |
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| slicing and removing seeds |
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| boiling fruits with water |
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| mixing |
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| cooking fruits with sugar |
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| bottling the marmade |
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| yummy with toast |
We harvested all my calamansi fruits due to impending snowstorm, resulting to a delicious marmalade.This is not the astringent/bitter version like the orange marmalade. It is sweet and tangy at the same time.Good for toast,biscuits or cake filling.Very easy to make with kids.
40-50 Calamondins/calamansi
4 lbs. sugar on hand
Wash kalamansi,cut into rounds or quarters and remove seeds. may put fruits through a slicer.Measure fruits. For each cup of fruits,use 3/4c. of water. Bring to a boil for 15 minutes. Cool and put into refrigerator overnight to bring the pectin out.Measure the stock,for each cup of stock use a cup of sugar. Boil until candy thermometer is at 220F. Pour immediately into sterilized jars.Process into boiling water for 8 minutes. Leave at room temperature to gel.Good for a year.
1 comment:
Tart but very addictive. I 'met' Calamansi during a trip to the Phillipines. I've had a small but very productive tree for about 20 years. Couldn't use all the fruit but never thought to make jam. Now they won't go to waste.
A very easy recipe. Thanks so much for posting it.
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