Try your hand at this homemade calamondin marmalade recipe, so you can always have this tart and tasty spread on hand. Not only can you use it on yummy baked goods like toast or scones, but you can also use it as a glaze for grilling meats and vegetables.
Ingredients:
- 40 fresh calamondins
- Sugar, equal to the amount of calamondin juice mixture
- 1 ¼ c. water
- 1 Tbsp butter
Directions:
- Place a small saucer in the freezer to cool while you work. You will use this later to test the marmalade.
- Cut each calamondin in half and remove any seeds.
- Squeeze the juice of the calamondins into a liquid measuring cup, add water, and set aside.
- Use a paring knife to slice the peels into thin ribbons, then add them to the water and juice mixture.
- Note the measurement of the amount of water/juice/peels mixture before pouring into a jam pot.
- Using the previous measurement, add the equivalent amount of sugar and a tablespoon of butter to the pot.
- Heat on low. Stir occasionally to prevent the sugar from scorching on the bottom of the pot.
- Once the sugar has fully dissolved, increase the heat to medium-high and bring mixture to a boil.
- Reduce mixture to a simmer and cook until marmalade is set. The peels should be translucent, and the mixture should have a thick syrup consistency.
- You can check it is set by putting a dollop of marmalade on the cold saucer from the freezer. Let it cool for a minute or two and then push it with your finger. If the marmalade wrinkles, then it is set.
- Fill your canning jars with the marmalade and wipe the rims before putting your flat lid and metal screw bands on.
- Process marmalade jars in a hot water bath for 20 minutes, then uncover and turn off the heat. Wait 5 minutes before removing jars from water, then place on a towel to cool.
- After the jars have cooled for 24 hours, check to make sure the jars are sealed before removing the bands and wiping down the jars.
- Store sealed jars in a cool, dark cabinet.
