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Calamondin Orange Marmalade
From Athens Locally Grown
<p>Calamondin oranges are the small but plentiful fruits of a popular citrus houseplant that originated as a cross between a tangerine and a kumquat. They smell sweet, but are surprisingly tart, and make a very refreshing marmalade. This is a very simple recipe, and quite adaptable to other tart citrus such as Meyer lemon or lime. I haven’t tried sugar substitutes with these, but if you have success doing so, please share your secrets with the rest of us!</p>Source: Many, many old-time cooks (Entered by Janice Matthews)
Serves: 4 half-pint jelly jars full
4 cups orange calamondin fruits (about 40 fruits)
2-1/2 to 3 cups sugar
Step by Step Instructions
- Wash the fruits, cut in half, remove any seeds. Put fruit through a food processor or slice thinly with a knife.
- Measure chopped fruit, and add 3 cups of water for every cup of fruit.
- Place in a saucepan, bring to a boil, and cook for 15 minutes.
- Remove from heat, cover, and let stand overnight to develop a fuller flavor. (You will have about 6 cups of "orange stock.")
- Stir in sugar (use the 2-1/2 cup amount for a very tart marmalade, or 3 cups for a sweeter one). Cook rapidly to 220 degrees on a candy or jelly thermometer.
- Remove from heat and pour into jars. (If you wish to preserve the marmalade, follow approved canning procedures and process for 5 minutes.)
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