I have a plant of this gorgeous beauty in my garden. I planted calamondin oranges as a mere ornamental beauty. Little did I know that they are a remarkable member of the citrus family. Calamondins originated in China and the Philippines. But this fruit soon gained popularity across the world for its versatility. This fruit is a hybrid between a mandarin orange and a kumquat.
The fruits are sour and slightly sweet, resembling a tarter version of traditional oranges. The peel of this fruit tastes sweet and the inside is sour but very flavorful. Despite its sour taste, the calamondin orange is a culinary delight. It’s widely used in marmalades, jams, and as a flavor enhancer in beverages and desserts. In Southeast Asian cuisine, it’s a common condiment, adding zest to dishes.
This fruit yields fabulous marmalade. The distinct aroma and sweet taste of the peels makes this marmalade quite different from the regular orange marmalade you had. And dare I say tastes so much better! If you personally ask me, this is best citrus food marmalade I have ever made.
This vital little fruit is also known for it’s healthy benefits. One of the most common applications is in the treatment of respiratory ailments such as coughs and phlegm. The fruit’s juice, when consumed, can help in loosening and expelling phlegm, making it easier to clear congested airways.
The fruit’s acidity can aid in digestion and help alleviate gastrointestinal discomfort such as bloating and indigestion. Its mild laxative effect can also be beneficial in regulating bowel movements.
I think I have given you enough insight about this fruit. Now coming to the recipe. You only need 3 ingredients to make this marmalade. The entire recipe will take you no time since you don’t require much cooking unlike other citrus marmalades because the peels are very soft.
Recipe
| Prep time: 15 minutes | Cook time: 12 minutes |
| Yields: 700 grams |
Ingredients
- 500 grams Calamondin Orange
- 500 grams sugar
- 1/2 tsp Salt
- 1 tbsp Lemon juice
- 1 tbsp minced Ginger (optional, but adds flavor)
Instructions
- Before starting the recipe, put a plate in a freezer for later testing the marmalade.
- Cut the calamondins into half and take out all the seeds. This might take you 10 to 12 minutes but as soon as you are done with this step, this recipe is a piece of cake.
- Now blend all the calamondins in a blender. 500 grams of this fruit will roughly give you 2 cups pulp.
- Bring a heavy bottom pan to a medium heat. Add the pulp and cook it for 3-4 minutes.
- Now add sugar and cook the pulp for 7-8 minutes. After 7 minutes of cooking, do the plate test.
- Pour a tsp of marmalade on a chilled plate and try to wriggle it using your fingers. If the liquid starts getting wrinkles and it resembles a set jelly, you know that your marmalade is ready.
- Pour the marmalade in a sterilized glass jar. Now add a tbsp of lemon juice and mix well. It will last you months at room temperature. Refrigerate for longer shelf life.
Enjoy this delicious treat!!! 🙂
Notes:
- Never try to cook this marmalade beyond 10-12 minutes. Do the plate test precisely after 7 minutes. The marmalade might appear loose but as it cools, it will become thick. If you are still unsure, then once the marmalade coats the back of your spoon, it is time to take it off heat. If you keep cooking it beyond that time, your marmalade on cooling will become like a solid mass.
- Do not reduce the sugar. Since calamondin is a sour fruit, you will have to add equal amount of sugar to balance the tartness.
- Always take the ripest calamondins for better flavor.
- Always store the marmalade in a glass jar due to its acidic nature.
