CALAMONDIN ORANGE MARMALADE

Ingredients
  • 40 fresh calamondin sour oranges
  • juice of the calamondin oranges ( about ¾ cup)
  • equal amounts of sugar
  • 1 ¼ cup water
  • 1 tablespoon butter
Directions
  1. Cut each calamondin orange in half and remove the seeds.
  2. Squeeze the juice into a bowl or measuring cup and set aside.
  3. Flatten each calamondin half and thinly slice the peel into ribbons.
  4. Measure the calamondin peel, water and calamondin juice before pouring into a large jam pot.
  5. Measure equal amounts of sugar and add to the pot.
  6. Add butter to pot.
  7. Heat on low, stirring occasionally so the sugar doesn't scorch on the bottom of the pot.
  8. Once the sugar has dissolved turn the heat up to medium high and bring to a boil.
  9. Place a saucer in the freezer.
  10. Cook until marmalade sets.
  11. Check set by dropping a dollop of marmalade on the cold saucer and push the edge with your fingertip.
  12. If marmalade wrinkles it has set.
  13. Process marmalade in a hot water bath 20 minutes.

Calamondin or Kumquat Marmalade
Prep Time 1 hr
Cook Time 1 hr 30 mins
Total Time 2 hrs 30 mins
Servings: 3 cups

Ingredients
  • 1 1/2 pounds calamondins or kumquats
  • 2 cups sugar or more
  • 1/4 cup chopped candied ginger optional
Instructions
  1. Cut the calamondins in half and flick out seeds with the tip of a knife. Cut fruit (peel and all) in thin slices and place in a medium saucepan. Stir in 4 cups water and bring to a boil. Add 2 cups sugar, stirring until dissolved. Taste and add more if you like--the amount depends on how sour the fruit is and your preferences.
  2. Let the fruit mixture stand for several hours or up to 1 day at room temperature.
  3. Bring the calamondin mixture to a boil again. Reduce the heat and simmer briskly until it thickens a little (this will take an hour or more). From this point on, keep a close eye on the marmalade, stirring often as it thickens and darkens in color. Cook to 220°F if you have a candy thermometer, or just go by looks (my method). To see if it will set up, spoon a bit onto a plate and refrigerate for a few minutes.
  4. Stir in the candied ginger, if using. Cool until warm and spoon into clean jars. Refrigerate.

CALAMONDIN MARMALADE
Yields approximately 2½ quarts

Ingredients
4 cups juice, pulp, and fruit of calamondins
3 cups water
4 cups sugar*

Note: If you have more (or less) of the orange-water mixture than 4 cups, no problem; just adjust the amount of sugar you use in a 1-to-1 ratio (e.g., for 3 cups orange mixture, use 3 cups sugar; for 4½ cups oranges, use 4½ cups sugar.

Directions
  1. Rinse the calamondins and cut them in half crosswise. Working over a bowl or large measuring cup to collect the juice, use your fingers or a paring knife to dig out and dispose of the seeds. You'll need 4 cups of juice, flesh, and rinds. Put the fruit (including the rinds) in a food processor and, using the slicing blade, pulse a few times; the mixture should be somewhat chunky, not pureed. You can also do this with a knife if you don’t have a food processor, but be sure to catch the juices that come out as you slice.
  2. Put the oranges in a heavy non-corrosive saucepan and add the water. Bring to a rolling boil. Continue to boil for 15 minutes, then remove the pot from the heat and let the mixture stand overnight (refrigeration isn't necessary).
  3. The next day, return the orange/water mixture to the stove and bring to a boil. Add the sugar to the pot very slowly, a little at a time (it can take as long as 10 minutes to add it all). Keep stirring as you add the sugar until it's completely dissolved. Attach a candy thermometer to the pot and cook until the mixture reaches 220 degrees.
  4. Remove the pot from the heat, ladle the marmalade into jars, and seal. Because of the high acid level of the marmalade, you don't need to process the jars in a hot-water bath.