Calamansi Marmalade/ Calamondin Marmalade
Recipe adapted from Market Manila
  • 300 grams of Calamansi
  • 2 ½ 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 220°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.
Recipe by The Peach Kitchen at