Calamondin Marmalade Recipes
CALAMONDIN MARMALADE WITH BABY GINGER
An intensely flavorful marmalade made with fresh calamondin oranges and baby ginger (young tender ginger root). If you like the sweet, sour, bitter flavor of good marmalade, you'll LOVE this unique marmalade recipe!
Provided by Aaron von Frank
Categories Preserves
Time 3h
Number Of Ingredients 5
Steps:
- Slice and de-seed calamondin oranges over bowl or plate in order to catch juice.
- Dice baby ginger.
- Add all ingredients to large pot. Bring to low boil and cook for 1+ hours or until marmalade has reached desired consistency. (Put a spoon in the freezer, take out, and pour a small amount of marmalade on cold spoon to test - marmalade should thicken quickly when ready.) Add more sugar or diced ginger to achieve desired flavor, but boil for at least another 15 minutes any time you add new ingredients to prevent potential contamination in cans.
- Pour marmalade into sanitized jars, then use water bath or pressure canner to safely preserve marmalade.
CALAMONDIN MARMALADE
Make and share this Calamondin Marmalade recipe from Food.com.
Provided by Missy Wombat
Categories Citrus
Time 13h10m
Yield 1 batch
Number Of Ingredients 3
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.
Nutrition Facts :
CALAMONDIN MARMALADE
Categories Condiment/Spread Fruit Breakfast
Number Of Ingredients 5
Steps:
- Should 'sheet' Pour into clean jars, cover w/wax or store in fridge.
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- Despite the volume of calamondins, this recipe will make about 3, 8-oz jars of jam. That's because the calamondins are pretty tiny and their skins are really thin. In fact, it really depends on the size of the fruit you have as to how many calamondins you'll need. I used a combination of fruit from my tree as well as my Moms -- her's were about half the size as mine.
- VISUAL CUES: Before you run a jam test, watch the bubbles on the surface. They get bigger as the jam approaches its gel stage. They start out small and profuse, but become less numerous as time progresses.TEMPERATURE: Use a candy thermometer and When it nearly reaches 220°F start to look for these other visual cues to confirm that it's reached the gel stage.SHEETING: Stir the mixture with a wooden spoon. Lift the spoon from the liquid so that it's horizontal to the pot. Gently tip the spoon (over the pot) towards you. The liquid will run off the spoon at first and then in individual drops. When two drops come together on the spoon and become one big drop, that's sheeting and an indicator that the marmalade has reached gel stage.WRINKLE: This is probably the most common method for determining if you've reached the right consistency - but you have to be prepared for it by placing a small plate in the freezer ahead of time. When you want to test the marmalade, place a small spoonful of th
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