Calamondin Marmalade

My little calamondin tree (previously) has been doing quite well and produced a nice sized crop of fruit this summer. When I went to water it a few days ago I realized most all of the fruit was ready to harvest. The question was what to do with it? With the winter harvest, I focused on muddling the fruit and created both a bourbon and a rum cocktail which were pretty decent. This time, however I had a lot more fruit than I thought could be reasonably used before going bad. So, I decided to preserve them by making a marmalade. I based the recipe below on one for kumquats by Matty Eggleston from Left Coast Libations.

Calamondin Marmalade

30 Calamondin
1 1/2 cups organic cane sugar
1/2 cup water

Makes approximately 1 pint of marmalade.

– Trim the very top off each calamondin and then slice in half across the “equator” of each fruit.
– Remove any seeds using the tip of the knife.
– Coarsely chop the cut and seeded calamondin in a food processor using “pulses” to prevent pureeing.
– Put the chopped calamondin into a medium sauce pan along with the sugar and the water.
– Bring the mixture to a simmer while stirring to dissolve the sugar.
– Continue stirring, removing any seeds which may have been missed.
– Heat the mixture for approximately 10 to 15 minutes or until it thickens, darkens, and most of the peel becomes translucent.
– Stir and adjust the heat as necessary to prevent boiling.
– Turn of the heat and remove the sauce pan from the burner.
– After the marmalade is cooled, put into an airtight container and store in the fridge.

I must say it came out fiendishly good! I mean like ‘eat it by the spoonful’ good. It’s also not too firm, a characteristic which would have made it difficult to mix with. I was also very happy with the couple of cocktails I made using it. Nothing ground breaking, just sturdy deliciousness. My favorite was the pisco sour and everyone who tried it thought so too. The smokiness of the pisco made a create completement to the rindy-tarness of the marmalade.

Calamondin Pisco Sour

1 1/2 oz. Don Cesar ‘Pisco Puro’
2 teaspoons calamondin marmalade
1/2 oz. lemon juice
1/2 oz. Senior Curacao of Curacao orange liqueur
1/2 oz. egg white
A few drops of Angostura bitters, for garnish

Combine all the ingredients in a mixing glass.
Shake hard, without ice, to froth the egg whites.
Add ice and shake 10 more times to chill.
Double strain into a chilled cocktail glass.
Put a few drops of Angostura bitters in the froth and make a pretty design using a toothpick.

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