Calamondin Orange Marmalade Recipes

My friend Roxanne has a glorious Seville Calamondin Orange tree in her yard in Tujunga.
Our schedules aligned perfectly yesterday, and we were able to spend an evening together, experimenting with marmalade recipes.

We started with this basic recipe :

Seville Orange Marmalade
adapted from Small-Batch Preserving
Makes approx 6c

2lbs Seville (sour) oranges
2 lemons
4c water
1/4 tsp baking soda
4c sugar

Cut fruit in half, remove seeds, chop, then pulse in food processor
notes: wear gloves, work on glass (very acidic juice!)

Place in deep stew pot with water
Bring to boil, cover, boil gently 25 min

Add baking soda, cover, boil gently 20 min

Add sugar, boil rapidly uncovered until mixture forms a gel (about 20 min)
Stir frequently!

Ladle into jars and process

Then we got fancy!

Seville Mojito Marmalade
2lbs Seville (sour) oranges
3 limes
2" piece of fresh ginger (could have used 4")
4c water
1/4 tsp baking soda
4c sugar
1/2c chopped fresh mint
1/2c rum (or more)

follow the same steps as above
slice or dice ginger
add mint + rum with sugar

Savory Seville Marmalade
2.5 lbs Seville (sour) oranges
4 roasted chiles (Hatch, poblano, jalapeno, or...)
4c water
1/4 tsp baking soda
sprigs of fresh rosemary and thyme
1/2 c chopped basil
4c sugar
roasted garlic (trying next time)

Again, same steps as above
Peel + pulse chiles with citrus
Add herbs with baking soda, remove woody stems before adding sugar
Add garlic with sugar
Savory Seville Marmalade served on garlic toast with goat cheese and garden arugula

No comments:

Post a Comment