I bough the seville and some calamondin for marmalade. Adding the marinquat next year. Are they the best? No clue. I think the calamondin would have the most ornamental value even more so if you get the variegated variety.

I have had seville marmalade (store bought though) and have made calamondin marmalade. Based on that, I liked the calamondin marmalade more. Calamondin trees are so pretty and always loaded with fruit - even more so for you since it will be in the ground. I am interested to hear what others will say about this since my experience is limited.

I am going to attempt to make fig marmalade from the unripe Hardy Chicago figs I had to pick last night before the 22 this morning. If it works i'll post the results. None of my citrus fruit has made it from the tree to my kitchen yet.

Steve

kcandmilo, thank you very much! I would love to taste calamondin fruits but unfortunately, I live very far now, in Brentwood/Oakley area. I used to live in your area but we have moved to the Delta this year.

If world markets are any clue the number one sought after marmalade and salted (preserved) lemons in the world are Meyers. I have a friend here who makes both for his deli; and he cannot keep them in stock.

Of course my vote is for a kumquat. It has an advantage over calamondin because you can also eat the fruit as-is :) However, I don't really have first hand experience with calamondins, and I'm sure they are wonderful, too.

Don't forget the "poor man's orange" (actually more like a grapefruit) that gained popularity in New Zealand. mostly good for marmalade, and people swear nothing else can really substitute.

A type of marmalade can also be made from citron, but it has a more lemon flavor. Limequats can also be made into marmalade.

The problem with kumquats and calamondin is the seeds. I have a seedless Nagami kumquat; and I have made marmalade with it; but what a pain to do it; and I had to add a Meyer lemon to make it palatable.

I made marmalade from Rangpur lime and it was okay, but had an odd note that I didn't care for. Had a mystery citrus that was supposed to be a Washington navel but I guess was a sour orange, maybe the rootstock? -- the fruit was pretty small (not as small as calamondin) -- and the marmalade from that was good; but I like the calamondin marmalade the best of those I have made. I've only gotten one meyer lemon so far so no preserves from that yet.

Not a marmalade by any standards, but an Indian style spicy chutney: I chopped up my calamondin, sliced some sharp thai chillies and sauteed them together in oil, with salt and a bit of sugar until saucy. Makes an amazing hot and sour chutney for those who can handle some heat! ( my proportions was a cup of calamondin pieces to 1/3 cup diced green chillies which made the chutney tabasco level hot.)

KC

I got my Seville specifically for marmalade but am very excited for Calamondin marmalade as well. Traditional marmalade is made with Sevilles/sour oranges so I disagree that Calamondins would be too tart/require more sugar. I have only had a few Calamondins but they were much sweeter imo (orange not green) than the sour oranges I have used, so if anything I think you may be able to reduce the sugar. I guess it all depends on what flavor your aiming for, traditional or a bit exotic. I am not a kumquat fan so I can't recommend them but a Manderinquat might be a good balance or "orangy" flavor and tartness from the kumquat. Calamondins/Kumquats are smaller trees so you may be able to squeeze in more than one.

What other trees do you already have?

On the topic of marmalade, last night I very very quickly pulled together a citrus infused jam for my book club meeting. I took two calamondins, removed the seeds, and made a chunky purée with water and sugar in the vitamix, which I reduced very quickly. I then added about 1/3 cup of raspberry preserves and heated it through. With cheese and crackers, it was wonderful! I had it in my toast this morning as well. Just those two calamondins infused a wonderful flavor to the jam!

That sounds delicious Laura! I was at uwajimaya on lunch looking to track down some kumquats for that cranberry sauce that I am making this weekend and while they didn't have any they had some calamondins. Unfortunately they were past their prime and quite light and soft so I didn't end up getting any but I do think I will stop by our local Filipino market and see if they have any as I think I would prefer them to kumquats in the sauce.

Still nothing here, not even asian markets. I think I would have gotten one or two just to have some at all.

I prefer calamondin marmalade I make to all others.

Vladimir, it is my favorite also!

It's all a personal taste thing. For me, I lived in the Philippines for 4 years, where it is the only "lemon"; and I do not much care for the taste; besides that it is horribly seedy. At my lemon farm, we have both the standard and the variegated calamondin and the people there and in the neighborhood like the Calamondin, partly because it has fruit the entire year; so if they have a tree, they never have to buy lemons... it is a neighborhood where the middle class have bicycles; so you can appreciate the value; especially as Guatemala is a lemon culture... they almost can't eat without lemon.

Two variegated calamondins on different rootstock and one regular calamondin. No fruit yet but so looking forward to it :)

I have read that limettas make a great marmalade.

https://www.davidlebovitz.com/bergamot-marmalade-recipe/

(Ignore that he keeps calling them bergamots. He did a follow on blog post explaining that in France, limettas are incorrectly referred to as Bergamots. Also, the pictures of the fruit in the post are clearly limettas)

I have a Marrakech Limetta but it’s far too young and new to me to fruit.

For raee, what didn’t you like about the Rangpur marmalade?

What about Nordmann Seedless Nagami?

OK, Susanne, you sound sad enough to make me want to send you a few calamondins by mail!

Vladimir, I have to agree with you. I don't like the very rindy kinds of marmalade and the calamondin skin is so thin, it makes a great citrus jam without the fruitcake like texture of the rind to me!

would marumi kumquats work. for those of us growing up north a marumi could grow in zone 7a if it is grafted to PT or FD.

Steve

KC you are so sweet. Thank you for the generous offer. I'm sure I will get some from my trees eventually. Both variegatet have fruits on and just need to hang a bit longer.

what about Fukushu for jam/marmalade?

Pacnorwreck, the Rangpur Lime marmalade has an odd note to it; very subtle but I taste or perhaps smell it. I don't know how else to describe it. I want to say musty but that isn't really it. As I said, it is fine, I still enjoy it, but not a favorite.

I've heard Rangpur described as having notes of honey, honeysuckle, and smokiness in the flavor - maybe it's the smokiness? I only have one marble-sized Rangpur on my tree so it won't be enough for marmalade when it's ripe and mature anyway, but should my tree ever give me a bumper crop I definitely want to give it a try. The Rangpur just set about 20 more fruitlets last week so fingers crossed a decent number of them survive the self-thinning the tree will do.

Pacnorwreck, I have a few rangpur limes ripening, and I saw some recipes for a rangpur lime syrup for cocktails, so I might try that. Will report on what undertones I can pick up, after all a syrup with zest and juice should be similar enough to a jam, right?

KC

While so many wonderful varieties of citrus can be used in Marmalade, if given just one choice for a in- ground tree than I would choose the Seville for a beautiful, productive tree that would produce plenty of fruit to make a tasty and classic marmalade. Then plant a Calamondin or Kumquat in a pot to have a few more choices for marmalade flavors. You can also use all of the fruits together when making marmalade. . I bet the blend of flavors would be very tasty and unique.

Laura, your infused jam sounds delicious! I bet the members of the book club enjoyed it!

Pac, If I ever get a Bergamot I plan on making marmalade with the fruit. :)

KC, that rangpur syrup sounds yummy! If you make it please let us know how it tastes and turns out!

I love thin slivers and small chunks of peel blended in my marmalade. It looks so beautiful in the jars. :)

Jinny, for the first time, my Seville has fruitlets. I suspect it will keep a few. Also, I just noticed in my indoor jungle that a few rangpur limes are turning orange. I can’t wait to try one! I’ll report back when I do. I am looking forward to having more calamondin ripening so I can make another batch of marmalade.

My seville did hold on to one and so far looks like it is getting bigger. I know, not enough for making maramlade and no rangpur here ( definitely next year) but maybe mixing with calamondin if I can safe some for when the seville is ready :)

My one lone Seville. . All other fruitlets dropped off but this one is growing and hanging on. The tree sets lots of buds and blooms almost continuously.

Laura I look forward on getting a report back on your Rangpur Limes.. and hopefully the Seville fruitlets will hang on the tree for you and Susanne. I do have one Calamondin that is ready to pick and the tree has lots of different size fruits that are still green. Not sure what I am going to do with the lone Calamondin just yet.. :) I love this little tree so much that I ordered a small one from Hirts. . Lol

the two variegated have flowers and fruits in different stages but the regular one has none so far. Just repotted and was a bit root bound