Comments on: Kalamansi / Calamondin Marmalade a la Marketman

By: Emma

Emma — Wed, 17 Dec 2008 08:52:32 +0000

Wow, reading your procedure makes my mouth water..The monks of the Trappist Monastic Products make good marmalades too. Actually they are best known for their guava jelly and calamansi marmalades. Now they have added more assortment of processed fruits and delicacies such as dried mango, dried pineapple, mango butterscotch and otap de manga.

By: Carol O-K

Carol O-K — Sun, 16 Nov 2008 19:06:36 +0000

I used to painstakingly remove all the seeds very carefully and without squeezing the fruit (I think squeezing makes it more bitter) until I realized that when you reach the stage where you add the sugar and boil it, the seeds float!! So at that point, I am able to remove the seeds using a spoon or ladle. I’ve been making calamansi jam for a while now and getting ready to do my Christmas batch soon.

By the way, sometimes I add homemade pectin from my lemon and orange trees and get a better consistency than pure calamansi only.

By: Rene Martinez

Rene Martinez — Fri, 07 Nov 2008 06:15:34 +0000

The Trappists in Guimaras have been selling calamansi preserve in glass jars. We always make a point of buying some whenever we are home. Just haven’t stopped to determine whether it’s jam or marmalade or simply preserve….guess, just thrilled to discover a Philippine product that can be considered exotic even by expats…..

By: fayecath

fayecath — Fri, 15 Aug 2008 15:55:31 +0000

Hi Marketman!

Love this site!!!

By: clarisse

clarisse — Mon, 07 Jan 2008 10:40:39 +0000

..bkit po aLang caLamansi spraY parA sa investigatory project..??????????????