Calamansi Marmalade/ Calamondin Marmalade

Calamansi is Philippine lemon and is commonly used for cooking.It is known in the west as acid orange, calamondin orange, or Panama orange.

Marmalade is a fruit preserve, made of orange or other citrus fruit, sugar, and water. Recipes include some amount of peel and zest, which imparts a sharp, bitter taste from the bitter citrus oil.(Source: Wikipedia)
What’s usually made into marmalade are Seville oranges which are higher in pectin than other oranges. Pectin are acid molecules which serves as thickener and forms a thick gel when combined with sugar.

Calamansi has a very good amount of pectin so it is perfect for marmalade. I also find Calamansi’s flavor fantastic. I’d choose an ice cold Calamansi Juice over Orange Juice anytime. I’ve heard a lot about a good calamansi marmalade sold somewhere in Quezon City but I don’t know where to get it so I thought of making one myself.

This measurement yielded two and a half small bottles of amazing marmalades. Do not attempt to make this if you don’t like the sweet-bitter-sour flavor of Calamansi but I recommend this highly if you do. This is the Calamansi marmalade of my dreams. I’m not saying this because I made it, I’m saying it because this is such a great recipe. I’m amazed with the results. So perfect on buttered toast…

Calamansi Marmalade/ Calamondin Marmalade
Recipe adapted from Market Manila
  • 300 grams of Calamansi
  • 2 Β½ cup Sugar
  • 3 cups water
  1. Wash the calamansi very well because you will be including the peel in making the marmalade.
  2. Remove the stem ends and squeeze the juice through a strainer so as not to include any seeds. Your marmalade would become very bitter if you included the seeds.
  3. Slice some of the skins thinly.
  4. Put calamansi juice, water and skin in a pot and bring it to a boil.
  5. Simmer for 20 minutes.
  6. Let it cool to room temperature and place in the fridge overnight to extract maximum pectin.
  7. Take the cold calamansi soup out of the fridge and add sugar.
  8. Boil the mixture in medium high heat until it reaches 220Β°F in a thermometer [setting point]. If you don’t have a thermometer, like me, {which reminds me, I have to get one} just boil/simmer it for 20 minutes.
  9. Skim the scum on top and put in sterilized jars.
  10. Set in the kitchen counter until it settles.

Have a great weekend!


  1. JVM says

    Save the seeds!!! Those are loaded with pectin. Save them and place in a pouch or sachet made of muslin/cheesecloth, and boil with the citrus> Follow the steps as above; leave the seeds until midway through the second boiling (when sugar is added).

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