Calamansi Marmalade/ Calamondin Marmalade
Recipe adapted from Market Manila
Ingredients
Scale
- 300 grams of Calamansi
- 2 ½ cup Sugar
- 3 cups water
Instructions
- Wash the calamansi very well because you will be including the peel in making the marmalade.
- Remove the stem ends and squeeze the juice through a strainer so as not to include any seeds. Your marmalade would become very bitter if you included the seeds.
- Slice some of the skins thinly.
- Put calamansi juice, water and skin in a pot and bring it to a boil.
- Simmer for 20 minutes.
- Let it cool to room temperature and place in the fridge overnight to extract maximum pectin.
- Take the cold calamansi soup out of the fridge and add sugar.
- Boil the mixture in medium high heat until it reaches 220°F in a thermometer [setting point]. If you don’t have a thermometer, like me, {which reminds me, I have to get one} just boil/simmer it for 20 minutes.
- Skim the scum on top and put in sterilized jars.
- Set in the kitchen counter until it settles.