I reviewed this recipe once before, but have since tried it again and this is the result. My fruit of choice was Calamonden, a cross between a kumquat and a manderine orange. I reduced the water a lot, and the sugar very little. I didn't use oranges because the skin of the Calamonden is sweet, the fruit is bitter. I chopped the fruit before boiling it. I didn't soak it because the skin breaks down quickly. This time I added some pectin because the last batch was soft. This time it came out just right. I've also done this with Satsumas mixed with Calamondens. It was milder but delicious. My Aunt doesn't care for Marmalade but loved this. You can probably use this recipe as a basic Marmalade for all sorts of citrus, but I imagine you'll have to reduce the water to get a good gel.
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I reviewed this recipe once before, but have since tried it again and this is the result. My...