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 seeds
- Refined sugar
- Calamansi juice
- stainless knife
- chopping board
- stainless casserole
- basin/mixing bowl
- measuring cups/spoons
Packaging Materials: bottles with new caps
- Mix 1 part of calamansi seeds to 3 parts of water.
- Drain the mixture into cheesecloth allowing the juice to pass completely.
- Wash the seeds again with one part water. Drain the juice completely. Mix it to the first effluent.
- Add sugar and calamansi juice (1 part pectin extract: ¾ part sugar and 1/10 part calamansi juice).
- Boil to jellying point (108-110°C).
- Remove foams and bubbles. Do not stir.
- After cooking, pour hot into sterilized bottles.
- Remove all bubbles at the top. Seal.