Calamondin Marmalade
Bright and tangy calamondin marmalade features the tart citrus flavor with a sweet finish, perfect for spreading on toast or serving with cheese, appealing to citrus lovers.
Ingredients
Instructions
- Put cut calamondins in 1 1/2 quarts of water and cook until tender, about 20 minutes.
- Let the cooked calamondins stand overnight.
- Put the calamondins in a strainer and eliminate all seeds.
- Put the meat of the fruit in a blender and chop to desired size.
- Add 1 1/2 cups sugar to 1 cup of prepared fruit along with 2 cups water.
- Cook in a heavy pan, stirring most of the time, until it gels at 218°F.
Tips & Substitutions
For a smoother texture, blend the calamondins longer. If calamondins are unavailable, you can substitute with a mix of calamansi and lime juice for a similar tartness. Adjust sugar based on your preference; the sweetness can balance the tartness effectively. Be sure to monitor the temperature closely as it reaches the gelling point to avoid overcooking.
Serving Suggestions
Serve the calamondin marmalade on fresh toast or as a topping for pancakes. It pairs beautifully with Mom'S French Salad Dressing as a unique dressing for salads. You can also use it as a glaze for meats or as a filling for pastries. For a delightful dessert, drizzle it over vanilla ice cream.
Storage & Reheating
Store the marmalade in sterilized jars and keep them sealed. It can be refrigerated for up to 6 months. If you need to reheat, do so gently in a saucepan over low heat, stirring to maintain its consistency. This marmalade can also be frozen if stored in an airtight container.
Nutrition & Diet Analysis (per serving)
Each serving of Calamondin Marmalade contains roughly 85 calories, with 2g protein, 21g carbohydrates, and 0g fat. It is an excellent source of vitamin C (36% of the Daily Value), and a good source of dietary fiber. It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other citrus fruits instead of calamondins?
Yes, you can substitute calamondins with other citrus fruits like kumquats or small mandarins. However, the flavor will slightly differ, so adjust sugar accordingly to maintain the balance of tartness and sweetness.
What can I do if my marmalade doesn't gel?
If your marmalade hasn't gelled, return it to the heat and cook it a bit longer, monitoring the temperature closely. You can also add a bit of pectin or lemon juice to help it set. Ensure the mixture reaches at least 218°F for proper gelling.
How can I incorporate this marmalade into other recipes?
Calamondin marmalade can be used as a glaze for meats, mixed into yogurt, or swirled into desserts like cakes and tarts. It can also be a unique ingredient in dressings or marinades, adding a zesty flavor to various dishes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).