EntrePinoys Atbp.

Calamondin or Calamansi (X Citrofortunella microcarpa) is a fruit tree in the family Rutaceae and a member of citrofortunella that was developed in and is very popular throughout Southeast Asia, especially the Philippines, where it is most commonly used for cooking. In the west it is variously known as acid orange, calamondin orange, or Panama orange, and in the Pacific Islands it is called calamansi. It is a shrub or small tree growing to 3-6 m, and bears small citrus fruit used to flavor foods and drinks.

Calamansi Jelly

Ingredients:

• Calamansi seeds
• Water
• Refined sugar
• Calamansi juice

Utensils/Supplies:

• stainless knife
• chopping board
• colander
• stainless casserole
• saucepan
• cheesecloth
• basin/mixing bowl
• measuring cups/spoons
• stove
• ladle
• thermometer

Packaging Materials: bottles with new caps

Procedure:

1. Mix 1 part of calamansi seeds to 3 parts of water.
2. Drain the mixture into cheesecloth allowing the juice to pass completely.
3. Wash the seeds again with one part water. Drain the juice completely. Mix it to the first effluent.
4. Add sugar and calamansi juice (1 part pectin extract: ¾ part sugar and 1/10 part calamansi juice).
5. Boil to jellying point (108-110°C).
6. Remove foams and bubbles. Do not stir.
7. After cooking, pour hot into sterilized bottles.
8. Remove all bubbles at the top. Seal.

Calamansi Flavored Candies

Ingredients:

• 10 tbsp Starch
• 1 1/4 cup Water
• 1 1/2 cup Sugar
• 1/4 Glucose
• 4 tbsp Calamansi juice
• 1/8 tsp Citric acid
• 1/4 tsp Food color
• 1/4 tsp Calamansi oil

Utensils/Supplies:

• heavy saucepan
• stove
• ladle
• measuring spoons
• measuring cups
• trays, knife
• spatula, plastic bag
• refractometer

Procedure:

1. Mix cornstarch and water. Stir to dissolve.
2. Place the mixture in a heavy saucepan and bring to a boil with continuous mixing.
3. Boil for 2 minutes.
4. Then add sugar and glucose. Stir to dissolve sugar and glucose.
5. Continue boiling until the solution reaches a soluble solid of 78-80%. This can be determined with a refractometer.
6. Add food color if desired and calamansi juice with citric acid.
7. After boiling, add calamansi oil.
8. Pour the mixture into trays. Stand for 2 to 3 hours.
9. Cut into desired sizes and shape with a spatula. (If no spatula is available, use knife).
10. Roll in granulated sugar, strain to remove excess sugar.
11. Pack in plastic bag.

source: mis.dost.gov.ph, photo from sublimesweets.com

Related posts:

1. How to Make Calamansi Flavored Lollipop and Marshmallow
2. Making Calamansi Preserve and Nip
3. Calamansi Food Processing
4. Processing Pineapple (Dried, Candy, Nata, Preserve, Jelly)