Calamondin Marmalade With Orange Juice Recipes

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CALAMONDIN MARMALADE WITH ORANGE JUICE



CALAMONDIN MARMALADE WITH ORANGE JUICE image

Categories     Fruit

Number Of Ingredients 3

2 c. puree Calamondin
1 c. orange juice
3 c. sugar

Steps:

  • Wash, halve and seed Calamondins. In a blender puree coarsely the Calamondins. In a stainless steel kettle combine juice and the puree. Bring the mixture to a boil over moderate heat, stirring. Add sugar. Boil over moderate heat, stirring 15 minutes. Pack in sterilized jars and seal. Store in cool place.

CALAMONDIN PIE



Calamondin Pie image

Here's something yummy you have to make with those sour oranges. Can be topped with more frozen whipped topping if desired.

Provided by lovinglife

Categories     Desserts     Pies     No-Bake Pie Recipes

Time 1h5m

Yield 8

Number Of Ingredients 4

1 (14 ounce) can sweetened condensed milk
½ cup calamondin (sour orange) juice
1 (8 ounce) tub frozen whipped topping (such as Cool Whip®), thawed
1 (8 inch) prepared graham cracker crust

Steps:

  • Combine sweetened condensed milk with calamondin juice in a bowl. Fold in whipped topping. Pour into the pie crust.
  • Freeze until set, at least 1 hour.

Nutrition Facts : Calories 345.2 calories, Carbohydrate 48.2 g, Cholesterol 16.7 mg, Fat 14.1 g, Fiber 0.4 g, Protein 4.9 g, SaturatedFat 8.3 g, Sodium 184 mg, Sugar 39.2 g

CALAMONDIN MARMALADE



Calamondin Marmalade image

Make and share this Calamondin Marmalade recipe from Food.com.

Provided by Missy Wombat

Categories     Citrus

Time 13h10m

Yield 1 batch

Number Of Ingredients 3

10 kumquats
1 cup water
2 cups sugar

Steps:

  • Slice calamondins very thinly, removing pips. Cover with water and leave overnight.
  • Boil 20 minutes, or until clear, then add sugar and boil about 45 minutes, until it gels.
  • Bottle in clean, dry, sterilised jars and seal.

Nutrition Facts :

SEVILLE ORANGE, VANILLA & CARDAMOM MARMALADE



Seville orange, vanilla & cardamom marmalade image

Make this zesty orange, vanilla and cardamom marmalade to spread on toast, scones or pancakes. It will store for up to a year

Provided by Rosie Birkett

Categories     Condiment

Time 1h30m

Yield Makes 2 x 500g jars

Number Of Ingredients 5

8 Seville oranges (approx 1.2kg)
10 cardamom pods , seeded
1 vanilla pod , split
1 lemon , juiced
850g preserving sugar

Steps:

  • Peel and finely chop 7 of the oranges, discarding the pips. Reserve the skin of 3, discarding the rest, and finely chop into fine strips. Halve the remaining orange, skin-on, and finely slice. Add this to the pan with the cardamom seeds and 400ml water. Add the vanilla seeds and throw in the pod.
  • Boil for 10 mins until the skins are softening, then add the lemon juice and sugar, stirring constantly. Once the sugar has dissolved, simmer for 30-35 mins. Turn up the heat and boil to set (about 10-15 mins) - the boiling point of jam is 105C. If you don't have a cooking thermometer, try the 'wrinkle test' - spoon some marmalade onto a cold saucer and leave for a minute. If it wrinkles when you poke it and has a fine skin on top, it's ready to set. Pour the marmalade into sterilized jars, top with wax discs and lids, and store for up to a year.

Nutrition Facts : Calories 36 calories, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber

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