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.