Tuesday 3 October 2017

Calamansi Marmalade

Calamansi marmalade sure sounds interesting, looks lovely and has a wonderful flavour profile. Calamansi is a small green/yellow fruit, a cross between a kumquat and a mandarin. With less of a sour hit than you'd get from a kumquat and fresher orangey notes, they are a wonderful fruit to try if you can get your hands on them.

This recipe will also work perfectly using kumquats instead. Simply swap the same quantity of kumquats for calamansi and voila. You can enjoy this marmalade on your toast, in a cake or any other way you enjoy traditional marmalade. You will love this version! It's tangy bitter-sweet goodness, a wonderful helping of calamansi bits to chew on and can all be made in less than an hour. Perfection!

If you have any leftover calamansis', why not freeze them and use them as ice cubes in drinks? They release their delicious flavours subtly and are just the right size. Do remember you can eat the whole fruit, including skin, the same as you would with a kumquat. Well... minus the seeds.

Be sure to look out for some more recipes using this delicious fruit in the future.



200g caster sugar
100g orange juice
1 tbsp white wine vinegar
200g calamansi, stoned, sliced thinly


  • In heavy-based pan caramelise the sugar over a medium heat. Shake the pan to move the sugar. (Don't stir)
  • When the caramel is a deep golden colour deglaze with the orange juice and vinegar.
  • Give it a good stir to dissolve all the caramel. 
  • Add the thinly sliced calamansi to the liquid. 
  • Leave to cook on a low-medium heat for at least 5-10 minutes until it starts to thicken a little. Stir regularly.
  • Pour the marmalade into sterilised jars, seal and leave to cool. 
  • Store in a cool dry place. Once open keep in the fridge. 


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