Calamondin Jelly Food

CALAMONDIN MARMALADE

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.

CALAMONDIN CANDY

Steps:

• Slice off stems of calamondins (and very top of skin) with a serrated knife. Then thin-slice each calamondin fruit into 3-4 slices. Remove seeds with the tip of your knife.
• Place calamondin slices in dehydrator on low temperature (95°F / 35°C is our preferred temp) for 8 hours to reduce moisture content and get the fruit to become tacky but not wet. Dip slices in sugar using one of the two methods described in article, then return to the dehydrator for another 48-72 hours (still on low temperature) until completely dried.
• Let cool to room temperature, then store in airtight bags or jars. Refrigeration not necessary.