Made my very first batch of marmalade from calamondins today. For years I’ve been making marmalade using honey bell tangelos or sometimes Hamlins, but my favorite orange for marmalade has always been Valencias. However I think I may have found a new marmalade citrus — the little calamondin. Until now we only used the cute little oranges for what we called “garnish fruit.” The clusters of bright orange mini-oranges were great for adding just the right touch of color to all sorts of meal presentations.
But lately I kept hearing about how “great” calamondin marmalade was, so I just had to try it for myself. To my surprise it was actually easier to make than the kind using full-size oranges, even though those tiny fruits are about five to 10 percent seed. Yes, the seeding of the calamondins is a bit tedious, because there are so many and such little seeds. But all-in-all the preparation was a lot less work. Anyone who has ever made marmalade knows how labor-intensive it is, even when using a box of that powdered fruit pectin.
I searched the Internet for a recipe, expecting to find one using powdered pectin, but of all those I found, none called for it. So it was with a bit of reserve that I went out and gathered the little fruits to make a batch. I found that if I cut the fruits in half and removed the seeds, and then sliced each half thinly that the prep work went quite quickly. The fruit has to be mixed with a bit of water, cooked and then refrigerated overnight. The following day the sugar is added and the marmalade is cooked. And you know what? Everyone was right! It is the best marmalade ever. I may never go back to the big oranges again.
Calamondin marmalade is different from marmalade made of oranges, a bit muskier in flavor. But that’s what makes it so distinctive. If you are lucky enough to have a ready supply of calamondins (some people even grow this type citrus in the far north because the trees are smaller than other citrus trees) give it a try. You won’t be disappointed.
Calamondin marmalade
4 cups thinly sliced, seeded calamondins (about one and a half quarts whole fruit)
3 cups water (or 3/4 cups water for each cup of sliced fruit)
4 cups sugar (or one cup sugar for each cup of cooked fruit)
Seed and thinly slice the calamondins. Measure fruit and mix with 3/4 cup of water for each cup of sliced calamondins in large kettle. Bring to a boil and boil 15 minutes over medium-high heat, stirring occasionally. Cool and refrigerate overnight. The next day, measure cooked fruit, adding a cup of sugar for each cup of cooked fruit.
Bring mixture to a boil, stirring frequently, and continue boiling vigorously until the mixture reaches 220 degrees on a candy thermometer. Remove kettle from heat. Ladle marmalade into clean, sterilized, hot jars and seal. Store in refrigerator. Makes about six jars.
newt
Dec 25, 2012 @ 20:54:50
You don’t need to seed them. Chop and boil with sugar. Seeds float to the top. skim them off. Best marmalade of any. Intensely orangey, beautiful color. Wonderful flavor. Make sure the calamondins are ripe before you use them.
gardeningonthego
Dec 26, 2012 @ 02:03:32
Well, that’s good news. Yes intense flavor, somewhat different from that of marmalade made with oranges. More of what I call a musky flavor.
Holly Bird
Apr 06, 2013 @ 19:23:07
Well, NOW I know I don’t have to seed them! Thanks for that tip: ) Yes, they make a great marmalade, and my recipe two years ago was nearly identical to yours above, adding candied ginger and cardamom. Intense flavor and color from the calamondins; just wish my tree was still thriving. All of my citrus has been hit hard over here in Pinellas county from various pests and ailments.
gardeningonthego
Apr 06, 2013 @ 19:45:18
I know what you mean about the citrus issues. We have citrus “greening” in this area, and the prognosis is not good. What we are hearing from the big citrus growers is that the best thing to do for them is to give them TLC — slow-release citrus (with the minor elements) fertilizer now and later in the summer, water regularly and keep your fingers crossed that they will pull through or be healthy enough to resist all the disease. I am also hearing that before long growing citrus in Florida will be a short-term thing, regularly replacing trees that may last five or six years at best. Sigh. (Oh yeah, that tip about the seeds in the calamondins came from someone responding to my entry on the marmalade. A good tip indeed, though I have not tried it yet.)
Marian
May 20, 2013 @ 18:09:42
This recipe is spot on. My husband thinks it is the best use for the Calamondin and I make both pies and cakes from the wonderful fruit.
gardeningonthego
May 20, 2013 @ 18:33:17
Thanks Marian! My husband likes it too. Our tree was loaded this winter, an amazing amount of fruit on such a small tree.
susan maclean
Jan 07, 2014 @ 14:12:44
Just caught this. They must be just North American oranges, as I have never heard of them (unless we call them something else!) I use 3 parts Seville oranges which are bitter and therefore I guess taste similar to the Calamondin, and 1 part Italian blood orange (where, if lucky, and there has been good frosts in Italy, the flesh inside will be red). The two together make a lovely marmalade. Thank you for this recipe – entirely different from the way I make mine but worth trying with my fruit.
gardeningonthego
Jan 07, 2014 @ 14:43:48
Susan: Calamondins are tiny and sour little citrus fruits, about the size of a very large grape. There is a level of pectin (indicated by the sourness of the fruits) that is what makes this recipe jell. Basically it is chemistry. Though I am sure your combo of citrus makes a marvelous marmalade, I have to wonder if the level of citric acid is comparable in your mix compared to that in the calamondins. We have sour oranges (root stock fruits) here, but their taste is quite different from that of the calamondins which to me have that sort of musky taste found in tangerines and in that group of citrus. Because making marmalade is such a labor-intensive project, and with the amount (and price!) of sugar, I would be reluctant to experiment. Just sayin…
Alicia (foodycat)
Jan 19, 2014 @ 16:31:33
They are also known as Kalamansi. Really common in south-east Asia. In places like Singapore if you order “lime juice” it’s often calamondin.
gardeningonthego
Jan 19, 2014 @ 19:28:54
Thanks for the info, Alicia. I would not have suspected that.
Harold
Jan 26, 2014 @ 17:34:17
Has anyone tried sucralose? I am diabetic.
I have a calamondin in a wood planter – a box, actually, 30 by 30 by18 inches, green-housed over the winter and rolled out on 2 by 4 rails and 1 inch pipe rollers. I have to prune severely every other year. It is loaded with bb sized fruit, and the ripe fruit is up to 1 1/2 inch diameter. Yield is down for last spring was pruning time.
I drink a lot of hot tea. Two generic tea bags, a three sucralose packets, one calamondin and nearly a pint of hot water – steep, crush and stir the calamondin and Oh man, what a treat!
gardeningonthego
Jan 26, 2014 @ 17:47:03
Well, Harold, making jams and jellies relies on some chemistry and for this recipe on the natural pectin in the fruit to jell it. However some sweeteners lose their “sweetness” when heated and I am not familiar with that one you mentioned. I doubt sweeteners could be substituted for sugar in a conventional recipe. Plus sugar seems to make a lot of the “bulk” of this. There are, however some recipes on the packages of Sure-Jell that are sugar-free. You might check that out.
sonrie
Feb 01, 2014 @ 19:41:26
hi, my husband brought home a ton of little calamondins from his work (where there is a tree in the greenhouse). I am finished with the first step and curious on your thoughts on sugar. Would there be a difference between white sugar and using brown sugar?
gardeningonthego
Feb 01, 2014 @ 20:43:50
Sonrie: My thoughts on that would be that white sugar and brown sugar are two different “animals.” The “brown” sugar contains a bit of molasses and would not necessarily work in this recipe. Those jam/jelly recipes can be tricky and often depend on a particular “chemistry,” and unless one is a food chemist, are best strictly adhered to.
Sally
Feb 02, 2014 @ 16:33:34
Question about the seeds, the writer said chop and boil with sugar, but there are two boiling phases. Is she saying boil seeded fruit with water, then during the sugar boiling phase, the seeds float? Or will they float out during the water boiling phase?
gardeningonthego
Feb 03, 2014 @ 00:39:08
Sally, I have not tried the suggested routine, just the one I describe. I remove the seeds as I cut up the fruit. Yes, it is tedious, but I am sure the seeds are out.
Suzanne churchill
Mar 24, 2014 @ 19:33:38
Just made my first batch of this – smells fantastic and looks fab – cooling in the kitchen at the moment and I can’t wait to taste it – so special as I only have 1 small potted tree but this year it gave 1lb of small fruits so 2 large jars of marmalade 2014 🙂
gardeningonthego
Mar 24, 2014 @ 19:54:02
What a great way to be able to enjoy your harvest for weeks, Suzanne.
Beth Sundermeyer
Mar 27, 2014 @ 19:35:23
Is this the sort of tree that we up north (in Ohio) keep on the patio in the summer and bring in for winter? My mom has an orange tree that is about 20 years old and perhaps 4 1/2 feet tall covered with inch-sized or slightly larger fruits. We have been looking for something to do with them besides using them in gin and tonics….and I want to make marmalade if it is edible.
gardeningonthego
Mar 27, 2014 @ 21:21:41
Beth: Your tree could be a calamondin or it could be a kumquat tree. Are the fruits round and sort of flat? That’s calamondin. Or are they more oval? That would be kumquat. Another way to test is the peel. People really enjoy the kumquat skin. It is very orange-y, tart yet a bit sweet. Calamondin peels are quite strong, not sweet at all. Even it you do have a kumquat, you could try the recipe with kumquats. Let me know what you discover.
C
Apr 09, 2014 @ 03:09:19
New to this whole marmalade thing, so can someone please help clarify whether or not the juice is included in the boiling process? Assuming yes, but just wanted to make sure. Thanks (and thanks for sharing this recipe)!
P.S. We call these Calamansi/Kalamansi in the Philippines, though the fruits rarely get to the orange state before we use em up in just about anything/everything!
gardeningonthego
Apr 09, 2014 @ 13:01:19
Yes the juice too, just a long as you keep the sugar ratio based on the volume. What other uses do you have for them? Are they used like lemons or limes in other dishes?
Risa
Nov 01, 2014 @ 22:22:39
Do you know an online source where I can buy these babies? My local organic markets don’t carry them. I need about 1 lb.
gardeningonthego
Nov 03, 2014 @ 15:10:14
Risa: Your question threw me for a loop. I had never even considered buying calamondins. The marmalade recipe was something to do with this little fruit that really has no other uses that I know of. If you are in a suitable area for growing citrus, and are so inclined, you might want to consider growing a tree. They stay quite small — like the fruit! Other than that I would suggest you try for an orange marmalade because oranges and lemons are so readily available. If you are determined to use calamondins, you might try an internet search. Sorry I couldn’t be of more help.
twoshoes
Dec 17, 2014 @ 18:47:28
I’ve just made calamondin and tangerine marmelade using sugar with added pectin so that I don’t have to boil it for long. It looks and tastes lovely, a warm orange colour and just acidic enough. Sadly, my (potted) tree which lived in our bedroom has died; I will have to get another one, or two. It had fruited very well for about four years.
gardeningonthego
Dec 17, 2014 @ 21:37:53
Sorry to hear about your tree. Let’s see, it looks as if you are in the UK, and I’m thinking future trees might enjoy the summer outside there, especially the sunshine. However in Florida citrus trees of all stripes are dying due to an alien disease called “citrus greening” for short. So we are having to replace trees regularly too!
Denton
Feb 24, 2015 @ 14:58:23
I’m wondering if we can freeze the fruit whole and make the marmalade when we have time.
gardeningonthego
Feb 24, 2015 @ 18:26:20
Good question, Denton. I have not tried that, but I suspect it would work. I do know that I freeze raspberries for jam because I am never able to pick enough for a batch at one time and need to pick what I can each day until I get enough. Freezing the raspberries has worked well.
Fay Lowe
Feb 25, 2015 @ 01:41:32
I’m boiling my sliced calamondins in water and my recipe says to measure 3 cups of stock. Does this stock mean just the calamondin in the water it’s boiled in or does it mean the water & fruit both?. My first time on this.
gardeningonthego
Feb 25, 2015 @ 13:09:15
I’m not sure what you should do in this case. It is not the recipe I have posted, and I do not know what the term “stock” would mean in this case. Consult the recipe I have posted, and make adjustments for the amount you have, and that should work for you.
Fay Lowe
Feb 27, 2015 @ 00:25:00
Thank you for answering. I googled this and found out the stock is the liquid from the calamondins after boiling them (3/4 cup water to 1 cup calamondins after seeding and sliced). I cooked some delicious marmalada from the stock & pulp of the fruit, and some jam from just the stock.
Daraius
May 09, 2015 @ 06:15:04
Hey gardeningonthego, my first time making marmalade, and it happened because I love a good, bitter marmalade, and I had a small bush in a planter on my terrace that was overloaded with fruit.
I used unrefined sugar, and only about three quarters of what your recipe recommends. I also added a splash of whisky just before taking it off the heat. It was outstanding.
gardeningonthego
May 09, 2015 @ 11:50:06
Sounds as if you are an adventurous cook and came up with a neat variation.