MAKING CALAMONDIN ORANGE MARMALADE – Sweet Southern Blue

If you don’t know what a Calamondin orange is, it is an orange that is a little larger than a quarter and typically does not exceed one inch in diameter. The rind is thin, easy to peel and reveals an extremely juicy flesh. Calamondin oranges have a lot of flavor for its small size, offering an especially sour tangy flavor.

INGREDIENTS

  • 40 fresh calamondin oranges
  • juice of the calamondin oranges (see directions)
  • equal amount of sugar
  • 1 ¼ cup water

DIRECTIONS

  1. Cut each calamondin orange in half and remove the seeds.
  2. Squeeze the juice into a bowl and set aside.
  3. Thinly slice each calamondin peel.  (Pressing as flat as possible makes it easier.)
  4. Place the sliced calamondin peel, the water, and the juice into a measuring cup.  (You need to measure this so you will know the amount of sugar needed.)
  5. Pour into a large pot. 
  6. Measure equal amounts of sugar.  For example, if you had 2 cups of the peel, water, and juice mixture, you will need 2 cups of sugar and pour into juice mixture.
  7. Gently bring to a boil, stirring occasionally so the sugar doesn’t scorch on the bottom of the pan.
  8. Once the sugar has dissolved turn the heat up to medium high and boil about 20 minutes. (Around 220° if using a thermometer)
  9. Remove the pot from the heat, ladle the marmalade into jars, and seal.

If Canning:  Pour hot marmalade into hot, sterile jars, leaving ¼ inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner.  Process jars 10 minutes, adjusting for altitude.

CALAMONDIN ORANGE MARMALADE

Prep Time 15 mins
Cook Time 25 mins
Canning Time 10 mins
Total Time 50 mins

Servings 4 half pints

Ingredients

  

  • 40 fresh calamondin oranges
  • Juice from Oranges – See directions
  • 1 1/4 Cup Water
  • Equal amount of sugar

Instructions

 

  •  Cut each calamondin orange in half and remove the seeds.
  • Squeeze the juice into a bowl and set aside.
  • Thinly slice each calamondin peel.  (Pressing it flat as possible makes it easier.)
  • Place the sliced calamondin peel, the water, and the juice into a measuring cup.  (You need to measure this so you will know the amount of sugar needed.) After measuring, pour into large pot.
  • Measure equal amounts of sugar. For example, if you had 2 cups of the peel, water, and juice mixture, you will need 2 cups of sugar. Pour sugar into juice mixture.
  • Gently bring to a boil, stirring occasionally so the sugar doesn’t scorch on the bottom of the pan.
  • Once the sugar has dissolved turn the heat up to medium high and boil about 20 minutes. (Around 220° if using a thermometer)
  • Remove the pot from the heat and ladle the marmalade into jars.

Notes

If Canning:  Pour hot marmalade into hot, sterile jars, leaving ¼ inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a boiling water canner.  Process jars 10 minutes, adjusting for altitude.

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