Marmalade made with calamondins alone is not bitter.

If you used, Eureka, Lisbon, or Berna lemons, the white part of the peel must be removed as it is very bitter; if you use Meyer lemons you will not have that problem, as the peel is not bitter.

Did u use the peel of the non calamondin citrus as well . I once had the same problem when I added clementine incl peel to my Kumquat n Calamondin Marmalade , wasnt too bitter but more than I preferred .

Be careful what pith and peel you are adding .

Oh right, the directions I had were to slice calamondin very thinly and then boil for 10 minutes. Refrigerate overnight and add sugar and cook to a temp of 220. I just sliced the other citrus the same way and added it. Also, should I pour the liquid off prior to adding sugar?

If you leave the seeds in, the result will be bitter; that is the biggest problem with making marmalade from calamondin, as most of the fruit is seeds.

John, I make calamondin marmalade with the seeds all the time and it is not bitter.

Vlad,

I yield to your greater experience.

Maybe its all a matter of individual taste.

I have made two batches. The first was a bit bitter, although greatly loved at my house (especially by my husband). That batch was made with some calamondins from a "rescue" tree from last fall that had no leaves. Many of those were partly green. This batch I made from calamondins that were perfectly ripe and grown on my trees with my care. I also added one Cara Cara orange (mostly peeled). I don't know how much difference the orange made since there were tons of calamondins and only one orange. This last batch was much sweeter and less bitter than my other batch - I suspect bc the calamondins were fully ripe. I did add the seeds in the cheesecloth bc I thought (JohnM) said it would add pectin. Would it not make a difference? This last batch has a complex flavor, but is much less "bitter" than my last. My kids love it too if that is any indication...;-)