Calamondin orange marmalade
Time: approx. 45–70 minutes (+ optional 30–60 min soaking time) · Yield: approx. 2–3 glasses of 200 ml each (depending on juice content)
Calamondin (also called calamansi) is small, very aromatic, and significantly more acidic than oranges – more like a lime with a hint of mandarin orange. This is precisely why the marmalade becomes intensely fruity and pleasantly subtly bitter.
Why use 1:1 gelling sugar?
The 1:1 ratio is classically sweet and ensures reliable gelling. Important: Always follow the cooking time on your gelling sugar packet – it can vary slightly depending on the manufacturer.
Ingredients (for 400 g Calamondin)
- 400g Calamondin oranges
- 400 g gelling sugar 1:1
- 160–240 ml water (160 ml = thicker/more concentrated, 240 ml = slightly softer)
- Optional: ½–1 vanilla bean or 1 small piece of cinnamon
- Optional: 1–2 tablespoons of rum (stir in after cooking)
You will also need: 2-3 clean screw-top jars, pot, knife, cutting board, cooking spoon, plate for the setting test.
Preparation: Step by step
- Prepare the jars: Rinse the jars and lids with very hot water or briefly boil them. Let them drain on a clean cloth.
- Prepare the fruit: Wash the calamondin thoroughly with hot water and dry. Halve it and remove all the seeds (this is important, otherwise it will be very bitter). Cut the peel and flesh into very thin slices or fine strips.
- Optional: To reduce bitterness: Cover the cut fruit with water and let it soak for 30–60 minutes (or overnight in the refrigerator). Then continue working with this soaking water .
- Pre-cooking: Place the fruit in a pot with 160–240 ml of water and simmer gently for 15–22 minutes , until the peel is noticeably softer. (You can add the vanilla/cinnamon during this stage – remove before bottling.)
- Add gelling sugar: Stir in 400 g of gelling sugar 1:1 , bring to a boil and, once boiling vigorously, continue to boil according to the package instructions (usually 3-4 minutes).
- Setting test: Place 1 teaspoon of jam on a cold plate. If it sets after about 30 seconds, it's ready. If it's too runny: Cook for 1 minute longer.
- Filling: Pour the boiling hot jam into jars, wipe the rims clean, and seal immediately. Optional: Turn the jars upside down for 5 minutes, then turn them right side up again.
Professional tips for taste & texture
- Texture: For a creamier jam, briefly puree ⅓ of the mixture and stir it back in.
- Aroma: Stir in the rum only after cooking – this way the aroma remains more intense.
- Bitterness: Seeds are the main reason for excessive bitterness. Remove them thoroughly.
- Consistency: Less water = thicker, more water = more spreadable and slightly lighter.
Serving ideas
- on toast, brioche or croissant
- as a topping for yogurt, quark or porridge
- with cheese (e.g. goat cheese, Camembert, cream cheese)
- as a filling for cookies, crêpes or cakes
durability
Unopened (cool & dark): 6–12 months.
Once opened: store in the refrigerator