📝 About This Recipe
Capture the vibrant, floral essence of Southeast Asia with this exquisite Calamondin marmalade. Unlike traditional orange preserves, Calamondins (also known as Calamansi) offer a sophisticated balance of tart lime-like acidity and a sweet, aromatic peel that creates a shimmering, amber-hued jelly. This recipe yields a perfectly set preserve with translucent ribbons of fruit that bring a burst of tropical sunshine to your morning toast or afternoon tea.
🥗 Ingredients
The Fruit Base
- 2 pounds Fresh Calamondins (washed and stems removed)
- 4 cups Filtered Water (cold)
- 2 tablespoons Fresh Lemon Juice (strained)
- 1 teaspoon Lemon Zest (finely grated)
Sweeteners and Texture Agents
- 4 cups Granulated White Sugar (standard cane sugar)
- 1/4 cup Light Brown Sugar (packed, for a hint of molasses depth)
- 1 pouch Liquid Fruit Pectin (3 oz size)
- 1/4 teaspoon Fine Sea Salt (to balance the sweetness)
- 1/2 teaspoon Unsalted Butter (to reduce foaming during boiling)
Aromatics and Prep
- 1/2 pod Vanilla Bean (split and seeds scraped)
- 1 piece Whole Star Anise (optional, for subtle spice)
- 1 inch Fresh Ginger (sliced into thick coins)
- 1 tablespoon Baking Soda (for cleaning the fruit skins)
👨🍳 Instructions
-
1
Begin by thoroughly washing the calamondins in a bowl of cool water mixed with baking soda to remove any wax or residue. Rinse well and pat dry.
-
2
Slice each calamondin in half horizontally. Using a small spoon or your fingers, remove all seeds. Place the seeds into a small piece of cheesecloth and tie it tightly; these contain natural pectin and will help the marmalade set.
-
3
Thinly slice the calamondin halves into tiny crescents or quarters. The thinner the slices, the more delicate and professional the final texture will be.
-
4
In a large, heavy-bottomed stainless steel pot or a traditional copper jam pan, combine the sliced fruit, filtered water, lemon juice, and the cheesecloth bag of seeds.
-
5
Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and simmer gently for about 20-25 minutes until the peels are very soft and translucent.
-
6
Remove the cheesecloth bag, squeezing it against the side of the pot with a spoon to extract all the pectin-rich liquid back into the pot. Discard the seeds.
-
7
Stir in the white sugar, brown sugar, lemon zest, sea salt, vanilla seeds (and pod), star anise, ginger coins, and the small knob of butter.
-
8
Return the heat to medium-high and stir constantly until the sugar has completely dissolved. Bring the mixture to a full rolling boil (a boil that cannot be stirred down).
-
9
Quickly stir in the liquid pectin. Continue to boil hard for exactly 1 to 2 minutes, stirring constantly to prevent scorching at the bottom.
-
10
Perform the 'wrinkle test': Place a small spoonful of the liquid on a chilled plate from the freezer. Wait 30 seconds, then push it with your finger. If it wrinkles, it is ready. If not, boil for another minute and test again.
-
11
Remove the pot from the heat. Use a slotted spoon to remove the vanilla pod, star anise, and ginger coins. Skim off any remaining foam from the surface.
-
12
Carefully ladle the hot marmalade into sterilized half-pint jars, leaving 1/4 inch of headspace. Wipe the rims clean, apply lids, and screw on the bands until finger-tight.
-
13
Process the jars in a boiling water bath for 10 minutes. Remove and let them sit undisturbed for 24 hours to set completely before storing in a cool, dark place.
💡 Chef's Tips
Always use a non-reactive pot like stainless steel to avoid a metallic taste from the citrus acid. Don't skip the butter; it significantly reduces the foam, resulting in a much clearer, more beautiful marmalade. If your marmalade doesn't set after 24 hours, you can re-boil it with a little extra pectin and lemon juice. Ensure your calamondins are fully ripe (orange-yellow) for the best flavor; green ones are too bitter for marmalade. Save the seeds during the slicing process—they are the secret to a natural, firm set due to their high pectin content.
🍽️ Serving Suggestions
Slather onto warm, buttered sourdough toast or flaky croissants for a classic breakfast. Use as a glaze for roasted duck or grilled pork chops to add a citrusy brightness. Swirl into plain Greek yogurt or over vanilla bean panna cotta for a sophisticated dessert. Pair with sharp white cheddar or creamy brie on a charcuterie board. Mix a tablespoon into a gin and tonic for a refreshing, marmalade-infused cocktail.