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CALAMONDIN MARMALADE Recipe

   
 

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     CALAMONDIN MARMALADE

Category   Desserts - Breads
Sub Category   None
Preptime   1 hour

Ingredients
Recipe 1- Calamondin - 4 Cups
Recipe 1- Water - 3 cups per cup of fruit
Recipe 1- Sugar - 1 cup per cup of fruit
Recipe 2- Calamondin - 30
Recipe 2- Sugar - 1 1/2 Cups
Recipe 2- Water - 1/2 Cup
 

Instructions
Recipe 1- Cut fruit in halves (through circumference - then flip out seeds with knife). Put through food processor - so is chopped, not pureed. You're making a stock - then you'll use that to make the marmalade. Measure fruit and add 3 cups of water per cut of fruit. Bring to boil. Cook 15 minutes. Let stand overnight.
Recipe 1- To make marmalade - measure 3 cups of stock into large saucepan. Bring to boil. Add 3 Cups of sugar. Stir to dissolve. Cook rapidly to 220 (or 225 for darker) degrees on a candy or jelly thermometer. Remove from heat. Let cool to 190 degrees. Pour into clean jars and close with self-sealing lids. Listen for the 'pop'
Recipe 2- Halve fruit - remove seeds - slice or chop into coarse pieces - put fruit, water and sugar into saucepan. Simmer and stir - do NOT boil Cook for 15 - 30 minutes, stirring constantly until mixture thickens slightly and darkens. Pour into containers and refrigerate Or pour into self-sealing jars.
Serving Suggestions
Use as any marmalade - Recipe 1 is sweeter than Recipe 2 tho both are good.


Originally Submitted
2/21/2011





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