Marmalade Recipe Using Calamondin Fruit?

Cara Moody

October 28, 20080 found this helpful

Calamondin Marmalade with Orange Juice

2 c. puree Calamondin
1 c. orange juice
3 c. sugar

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.

Source: Cooks.com

Calamondins make the best of all marmalades. We started making it years ago when our middle daughter was only 8 years old. She visited a neighbor lady whose tree was loaded, and helped her pick and wash them in preparation for making marmalade. After helping our neighbor make the marmalade, she was hooked, so she got permision to pick a bagful to make marmalade at home. We made the marmalade for the first time that very day...over 45 years ago now.

We only use calamondins and sugar, nothing else, and the most important thing to remember is to cut the calamondin peels into very thin slivers after washing, halving and removing the seeds. Chop the fruit pulp as small as possible but that isn't really necesary. It will cook up in the process. It's a long process, but it's just wonderful. Use peel and all, of course, and every drop of juice. Measure the cut fruit, juice and peel and add an equal amount of sugar. Slowly bring to a boil, reduce heat and stir until it returns to a simmer. Continue cooking for a half hour, and stir frequently so that the mixture doesn't scorch. Very important not to scorch the fruit.

After 1/2 hour of simmering and stirring, ladle into small jars and put on tight lids. We've never needed to do anything else. The amount of sugar acts as a preservative and the marmalade will last for a very long time. It quickly became our favorite and still is.

Wishing you the best of luck,
Julia in Orlando, FL