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
- equal amount of sugar (see directions)
- 1 ¼ cup water
DIRECTIONS
- 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 as 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.)
- Pour into a 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 and pour 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, 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.