Comments on: Kalamansi / Calamondin Marmalade a la Marketman

by: 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

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

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

Hi Marketman!

Love this site!!!

by: clarisse

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

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

by: MarketFan

Thu, 25 Oct 2007 04:46:39 +0000

Hi Marketman,

I’m not sure if my earlier comment got through (or I might have forgotten to strike the submit button). Anyway, I just wanted to let you know how lucky I felt yesterday when I came upon the last box of Ball Home Canning Basics kit at True Value and bought it at 30% discount. I’m on my way to trying more of your jams, jellies and marmalade recipes. I tried this kalamansi marmalade a few weeks ago and it was perfect. My friends loved it.

Have you come across a constant supply of Bell mason jars or similar bottles in Manila? You’re not the only one planning to give artisanal jams as Christmas gifts this year…but I have to thank you for inspiring me in this endeavor.

MarketFan