Kalamansi Marmalade
 
 
With just three ingredients - water, sugar, and the Philippine lemon, kalamansi, you’ll have something sweet and tart that’s perfect for entertaining, snacking, and gifting.

Please note that this recipe requires the kalamansi to sit overnight.
Serves: 1 jar
Ingredients
  • 1 cup (about 15 kalamansi) stemless kalamansi, washed, deseeded & thinly sliced. For sweeter results, extract the juice and don't use the peels.
  • 1½ cup water
  • ¾ cup sugar
  • Equipment
  • small saucepan or pot
  • 4 oz. jar
Instructions
  1. Place water and deseeded kalamansi slices in a small pot or saucepan and bring to a boil. Reduce heat and simmer, uncovered, over medium heat for 20 minutes without stirring.
  2. Turn off heat and allow to cool to room temperature.
  3. Place in refrigerator overnight to develop pectin.
  4. Return mixture to pot and add sugar. Bring to a boil, stirring frequently. Simmer, uncovered, over medium heat for 15-20 minutes without stirring. When a drop of marmalade gels on a cool plate, it is ready.
  5. Skim any foam that forms on top.
  6. Turn off heat and place hot marmalade in a sterilized jar. Wipe rims with damp cloth and seal jar with lid.
Notes
Make sure all seeds have been removed, the seeds will make the marmalade taste bitter.

If you'd like complete sweetness without any earthy tang, skip adding the peels and just use the kalamansi juice extract.

I prefer to use organic sugar instead of conventional white sugar because US white sugar is processed with animal bones and therefore, is not vegan.

If you have a sweet tooth, increase the amount of sugar from ¾ cup to 1 cup.
Recipe by ASTIG Vegan at https://www.astigvegan.com/kalamansi-marmalade/