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Recipe: Calamondin Marmalade

Preserving - Jams, Jellies
Calamondin Marmalade

4 cups firm calamondins
Water
Sugar

Wash calamondins, cut in half and remove seeds. Slice thinly or put through food chopper. Measure fruit and place in saucepan. For each cup of fruit, add 3 cups water. Bring to a boil; cook 15 minutes. You may let this stand overnight to intensify the flavor or you may continue at once.

Measure 3 cups of calamondin stock into a large saucepan and bring to a boil. Add 3 cups sugar and stir to dissolve sugar. Cook rapidly to 225 degrees on candy thermometer. Remove from heat; cool to 180 degrees; pour into hot, sterilized jars, leaving 1/4-inch head space. Adjust caps. Process 10 minutes in boiling water bath.
MsgID: 204944
Shared by: Linda Lou,WA
In reply to: ISO: calamondin marmalade
Board: Canning and Preserving at Recipelink.com
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Reviews and Replies:
1 ISO: calamondin marmalade
  Beverly McNew Florida
2 Recipe: Calamondin Marmalade
  Linda Lou,WA
3 Recipe(tried): Calamondin Marmalade - problem
  Ruthie, Tampa.FL
4 re: marmalade failure
  Bev Ballow Isle of Palms SC
5 in reply to: Recipe tried: Calamondin Marmalade-problem
  Lee
6 re: Calamondin marmalade problem
  Sandra from NC
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