I got this recipe from the Internet and have used it a few times. I tried other recipes that required longer cooking and had trouble with it gelling. This one works without fail.

Small batch of Calamondin Orange Ginger Marmalade
without adding boxed fruit pectin.

· Wash the oranges

· Cut in half and remove seeds

· Chop in a food processor until evenly chopped.

· Finely chop a 1/2 inch slice of peeled fresh ginger and add to
the fruit.

· Measure volume.

· Measure equal volume sugar

· Pour the fruit mixture and sugar into a stainless steel
saucepan.

· Bring to a boil and cook for about 30 minutes, stirring occasionally.

· While the marmalade is cooking wash a few pint jars, rings and
lids. Then turn the jars upside down in an inch or so of water and boil them
along with the lids.

· The marmalade is ready when the syrup clings to a stainless
steel spoon.

· Process jars for 10 minutes.

Welcome back Amanda! Happy to hear that you are well and have a nice citrus crop. I’ve made the marmalade that Vladimir linked above and it’s delicious! I’ve also made this:

https://recipesforourdailybread.com/calamondin-cake/

I omitted the gelatin though and used Trader Joe’s vanilla cake mix...it’s delicious!

Thank you very much guys! Both of those look delicious! I wish I had enough to make both.

Laura- haha im trying to be back. Nursing school is kicking my butt! How is your golden nugget doing? MIne is doing well, I think I need to feed it a bit more tho. I bet yours is huge and perfect haha. Mine has 3 little fruits on it and I keep removing fruitlets from it. Can you believe we will have had them a year soon? Time flies!

Vladimir- I took Microbiology in the fall! It was my favorite class. The teacher almost had me convinced to switch over to his program. I finished with a 98.9% in the class! I loved the material and lab work so much. The only reason I didn't switch to his program is that it is very hard around here to find a good paying lab tech job on a 4 yr degree. If I had the option I would become a professor like you!

Hang in there with your classes Amanda! It sounds like you’re doing great. Congratulations! My gold nugget is just ok...it’s blooming, but really has not grown much. It is a flimsy, weak tree. Let’s hope it improves outside. I’m at a point where I have limited patience for these stragglers. ;) Most of my trees are great though. I think your family would like either of these recipes. I have tons of calamondins and need to set aside some time to make a big batch of marmalade. Let us know how whatever you make turns out!

Amanda, I am glad you enjoyed micro. Most students find it to be very difficult. I am teaching micro this semester to students studying to be dental hygienists. This summer, I will be teaching micro to nurse wanna bees. They are very competitive and grade fixated.

Hey Amanda, nice to see you post again! I was wondering how nursing school and the kids were doing!

Have you made the recipe Laura posted once about the calamondin cake? Here's a link to the recipe Laura used, but she also made a glaze too: http://calamondincafe.com/calamondin-recipe-joy-spencers-calamondin-cake/

https://www.houzz.com/discussions/calamondin-cakeomgabsolutely-delicious-dsvw-vd~4665985

The calamondin curd was amazing, and was adapted from this recipe, i substituted seeded, pureed calamondin (rind and all) for the cranberry. If I remember correctly it was two cups of calamondin puree : https://cooking.nytimes.com/recipes/1017817-cranberry-curd-tart 

And I've posted about the spicy calamondin relish I've made: diced calamondins sauteed lightly with serrano peppers, salt and a little sugar, which might be too much for the kidlets!

KC

Good to 'see' you Amanda. Sounds like you will be making a few recipes with all those calamondins.

I am saving all these recipes. They sound so delicious! Thank you everyone!

Check this out: http://calamondincafe.com/calamondin-recipes/

What a terrific site!! Thank you Vlad!!

Amanda, here is a pretty simple recipe for a roasted chicken. Marinate the chicken with combo of salt, soy sauce and calamondin.. http:// www.foodista.com/recipe/RRVS5XKJ/turbo-chicken

That looks delicious! I think my husband would like that one, he does not really like sweets. Saving it for sure!!!

Another healthy, less sweet recipe using calamondins.. Baked Fish. https://www.yummy.ph/recipe/calamansi-fish-fillet-recipe

Baked Fish with brown butter and Calamondin relish.. I love to use a lot of citrus in my chicken, fish and pork dishes. It really enhances the flavor.. I have made a very similar dish to this one.

https://www.suwanneerose.com/2016/01/snapper-with-calamondins-and-brown-butter/

Thank you very much jinnylea!

What method of canning do you guys use? I was reading that you boil the jars, add the hot marmalade to the hot jar, put the lid on, put the ring on, let it sit until you hear/see the lid being sucked down =sealed. Is that what you guys do?

Amanda, I would not bother canning the marmalade unless you are making a huge amount. In my house it does not last long. I just stick it in the fridge. You can also freeze it.

Oh and Jinny, thanks for those recipes! I am going to try some of those! I’ve been grilling salmon marinated in a mix of either sudachi or rangpur lime juice mixed with a little soyaki sauce and it is delicious!

Amanda, you may not want to juice your calamondins since you would waste the peel and pulp but at some point you may want to just juice them and add the juice to other citrus. It really adds more zing to orange juice and doesn't take much.

Vlad, thanks for sharing the Calamondin recipe site!

It smells sooooooo good! Yep, I’m going to be making this for the rest of my life! I had more cups of fruit than I thought. My calamondin probably feels better with those fruits gone. It’s branches kept popping upward everytime I cut the fruit off hahaha.

Amanda, that looks amazing! I process my marmalade, as you describe above, if I have more than enough to fill three pints or more. They look so pretty in jars and I like to give some away to family and friends. You are right, it smells so yummy while it is cooking. I recently picked and used the last of my Calamondin's to make marmalade. It was delicious. I am sad they are all gone now. Lol

Vladimir you are blessed to have a wonderful calamondin tree that produces that much fruit. You take good care of it and it rewards you with lots of delicious fruit.

Amanda, you inspired me to finally pick mine. I spent most of the morning cutting and seeding 7lbs of calamondins! They are on the pot now cooking down slowly. It smells great! Jinny, I had more than I expected especially after adding sugar. I may can some after all...depends on how tired I am tonight! Lol. Too many activities to juggle with my kids...if not, they’ll end up in the freezer ;)

Laura, that is a lot of calamondin fruit. Lucky girl! I bet it will taste amazing. I am already looking forward to my tree producing more fruit.. lol

As a side note I slice the fruit in half and cook the fruit down with the seeds. The seeds float to the top and I just skim them off. It saves time. It does not leave a bitter after taste by doing it this way.

I may try that next time Jinny. I cut them in half, remove the seeds, then gently pulse them in my vitamix. I take the seeds I removed, put them in cheese cloth and cook them with the jam for pectin. It’s usually not so much trouble, but with so many fruits, it took awhile.

I tried my best to remove all the seeds (I did save some bc some of them might be hybrids with my gold nugget!!) but the couple I missed did float to the top! That was awesome bc no one wants seeds in their marmalade haha. I will try and post a picture later today! Thank you all for your support and help! It took almost 3 yrs but I finally was able to grow and make a citrus treat! And it is so delicious!!!

Beautiful! Mine is darker bc I used some brown sugar since I ran out of white. Still tastes good, but not as pretty as yours. Enjoy!

I found that the recipes that use a lot of water relative to the fruit homogenate and require a long time to boil off the water result in a darker marmalade.