Calamansi Marmalade
Servings: 24 4 oz. jars
Equipment
- Large saucepan or pot
- Strainer (mesh recommended)
- Juicer or blender
- pH test strips (for 3.0-5.5 values recommended)
- 4-ounce size canning jars and lids
- Water Bath canning pot and lid
Ingredients
- 8 cups Calamansi juice
- 4 cups Calamansi peel/rind
- 8 cups Sugar
- 4 boxes Sure-Jel® pectin (1.75oz or 49g/box)
Instructions
Making the Juice
- Sort, wash, and juice the calamansi, keeping some of the peels.
- Cut the peels into small strips without the pulp or seeds.
- Cover and bring to a boil on high heat.
- Reduce heat and simmer for 10 minutes.
Making the Jelly – HOT PACK
- Mix juice, peels and pectin in a large saucepan or pot and bring to a boil.
- Add sugar, mix well, and continue to boil over high heat for 10 minutes.
Test for pH, adjust as needed – For Hawaii, pH must be 4.2 of lower
- Always sterilize canning jars and lids just before using
- Remove hot marmalade mixture from heat.
- Pour into jars; leave ½-inch headspace.(11) Wipe jar rims and threads.
- Adjust lids and begin canning.
CANNING TIME
- (four-ounce jars) 20 minutes
Notes
This same process works for jaboticaba, citrus and most other tropical fruit in 8 cup batches which should produce 24, 4 oz jars with some extra. Always have an extra jar or two ready.
