I've been letting the calamondins on my tree stay on because they're pretty in a drearier season and in a prominent front yard spot, but today I was inspired to use them instead. I first encountered this fruit when I lived in Oceania, and they were known by the local name "ging gong." The juice is outstanding with fish - such as with sashimi, and also as a marinade. Also outstanding as a beverage and I drank a lot of lemonade with it and with gin and tonics. I was delighted to find out that they grow well here, so last year I put in a tree and it's already giving me a lot.
So how about marmalade? I've got everything on hand.
This recipe is across the internet in numerous places so not sure of an original source.
Ingredients (ratios):
- 4 cups calamondins, deseeded and thinly sliced (keeping all juice, pith, skin, etc.) - could use a food processor
- 3 cups water
- 4 cups sugar (or if lesser amount of fruit, make it match, and 3/4 c. water for 1 c. fruit)
Steps:
After processing fruit, put into a pan and add the water. Bring to a rolling boil and keep it there for 15 minutes. Remove pot from the heat and let it sit overnight.
The next day, bring it back to a boil and very slowly add the sugar (can take 10 minutes). Stir until it completely dissolves. Bring temperature to 220 degrees.
Prep (sterilize) jars and lids, and put marmalade into them. No need to hot water bath.
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