I just went to Gene Lester's Scion Exchange March 5 2006 and on the table is this calamondine malmalade that tastes so delicious.
Anybody got the recipe?

I'm jealous... Now I will have to make plans to go in the fall.

Go in Late winter next year if you have time if you want to taste most of the citrus fruits. You can stay with either me or Benny. Benny is closer to the citrus farm, just about 30 miles or less, while I am 170 miles away from Watsonville if you count some side trips. The single destination distance is 156 miles from our house.

With the fall schedule of the citrus tour, it is timed with the festival of the fruits, so you can eat a lot of stone and pome fruits, but not a lot of citruses, except perhaps for grapefruits.

Laaz:
If you are planning to come please read:
Posted: Tue Mar 07, 2006 11:24 am Post subject:

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If you guys are going next year be sure to bring your digital camera because the citrus are so rare and so pretty you would want them to be printed.
And as an advice, why not make your trip very memorable and make this as your family's annual vacation. Bring the whole family and I can help you tour the Monterey famous for its tourist attraction. I can show you the Monterey aquarium where there are live exhibits for the fishes who lived in the deepest ocean, live great white shark and just so many others, you and your family can stay in a nice hotel overlooking the ocean and if you are brave enough swim in the ocean. I can accompany you to drive the 17 mile drive and tour the most scenic area overlooking the ocean. I 've traveled all over but this one tops it all. You can also play in the golf course where the celebrities play like tiger woods and others- their favorite place to play and you can dine at clint eastwoods restaurant at Carmel. You can also dine to nice restaurants if you like fresh fiish catch of the day at the pier overlooking Monterey bay.
San Francisco is also a driving distance where you can see the golden gate bridge and dine in China town.
I would encourage you to rent a car long before you get here it is cheaper that way

Here is a recipe that I have in my file.
I haven't tried it yet, but it sounds easy enough and good.

Also had this second one which is extremely easy, but haven't tried it either.

If you try them please let me know.

Jean
recipesaver2

1. Calamondin Orange Marmalade

slice calamondin oranges skin and all

Slice over bowl to save all juice & remove seeds (save seeds & scraps)

9 cups sliced oranges

Cover with water + 1 cup = 11 cups total

Heat in pot uncovered until froth rises to surface (do not boil)

Prepare seeds & scraps separately with more water

Put entire mixture (seed mix separately) in ceramic bowls & allow to soak overnight

Strain to separate liquid from pulp & peels


Strain seed / scrap mix same

Hand rinse pulp & peel in cold water to clean pulp from peels

Add peels to liquid & slowly bring to boil adding sugar to taste (approximately enough sugar to equal liquid — less if sorghum is used)

Alternate: add cup of sorghum per cup of mix for dark colour& flavour

Boil vigorously for 5 to 10 minutes until thick (to test place 1 T on saucer in freezer for 3 minutes, marmalade should wrinkle when touched if ready)

Let stand for 20 minutes before putting in jars

Alternate: add 1 T Grand Marnier per cup just before putting in jars & stir in TOTAL FINISHED PRODUCT: 12 half pint jars


2. CALAMONDIN MARMALADE WITH ORANGE JUICE

2 c. puree Calamondin
1 c. orange juice
3 c. sugar

Wash, halve and seed Calamondins. In a blender puree coarsely the Calamondins. In a stainless steel kettle combine juice and the puree. Bring the mixture to a boil over moderate heat, stirring. Add sugar. Boil over moderate heat, stirring 15 minutes. Pack in sterilized jars and seal. Store in cool place.

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Jean:
Thank you very much for your much needed recipe.
The only problem is I harvested most of my calamondins 2 weeks ago and I gave some away.
I only have less than 30 fruits on the tree right now, ones that I can't reach. But I save your precious recipe for future use.

Benny

Dear Benny,

Don't know if you have other citrus at the moment, but I recently read that Calamondin oranges and Kumquats combined make wonderful marmalade.

Sorry I didn't see your post sooner while you had the fruit.

Jean
recipesaver2

Jean:
Oh, I have MANY citrus in my yard but this year, I removed almost all fruits because they bear so much fruits and did not grow tall much at all. So again about a week ago I closed my eyes and removed most of their fruits except the Washington Navel and Calamondins. But I have thousands of flowers blooming in my cals though.
Thanks for the recipe.

Dear Benny,

Your yard sounds like it must smell heavenly!

If you don't spray chemicals on your trees, you might want to try using the leaves as follows. I am a tea nut, so have many many tea recipes in my files. Leaves and flowers can be used this way.

Leaves - Citrus leaves are useful as well. They may be used to make a leaf tea or added to the pot when brewing regular tea. Lemon leaves are especially good for this kind of tea. Only the older, dark-green leaves should be used. Tear them into boiling water. They contain minerals that the body needs. If added to warm milk, crushed citrus leaves can make a nutritious drink for children.

Citrus leaf tea is good to drink in the evening because it contains no caffeine, which is found in tea and coffee. Caffeine can keep you from sleeping well.

To make lemon leaf tea:


1. Crush 10 lemon leaves into 6 cups of boiling water. Boil for 5 minutes. Cool for a few minutes.
2. Remove leaves and add 1½ cups milk, if desired, to the warm lemon tea and serve.


Don't know if this type of thing interest you, but I love knowing all the different ways a plant can be used.

Just a thought,
Jean

Jean:
I love your recipe. It just so happens that I cut a bunch of branches in my all sort of citrus because I am in the process of grafting right now.
I just could not wait till I am done with what I have in mind. I like to experiment a lot spec. grafting.
Oh, by the way, I found me another bowl of calamondin and I'm in the process of making the calamondin malmalade but maybe half the size of the recipe given.
I am going to try your recipe for citrus tea.
It just so happen that I have a Vita-Mix mixer that can grind almost anything.
Thanks again.

Dear Benny,

Please let me know how your marmalade turns out. Glad you can give it a try.

The grafting sounds like it would be fun. It is on my want to learn list.

Let me know if you try and like the tea also.

Have a great weekend!
Jean

We made a nice batch a few weeks ago using just calamondins.

It takes about 20-24 fruits to make two cups of juice, peel and pulp.

Slice the fruits thinly, remove seeds, make sure to save all juice and pulp.

Keep doing this until you have two cups of mixed stuff. Add two cups water, bring to a boil. Let sit overnight.

Add three cups sugar for each two cups of fruit you started with. Bring to a boil and boil until the temperature reaches about 224 F.

Put in clean jars, add lids, and process in a boiling water bath for 10 minutes.

Let cool. It should harden in 24 hours. Makes five half pint jars.

Everyone that has tasted it loves it.

We did the same with limequats - excellent, tangy, great on vanilla ice cream.

Also did it with nagami kumquats - also great.

Also with Centennial kumquats - my mother says this is the best, but the fruits came from her tree. Only took about 12 limequats or Centennials to get two cups of goody.

Jean:
I was able to make 1 whole cup of pure calamondin juice with some leftover fruit. So I prepared the recipe but only half of the ingredients.
1/2 cup calamondin juice. I saved the peels and 4 1/2 cups pure freshly squeezed orange.
I boiled the mixture without boiling in its entirety.
Then after this I could not follow the direction
" Prepare seeds & scraps separately with more water

Put entire mixture (seed mix separately) in ceramic bowls & allow to soak overnight

Strain to separate liquid from pulp & peels


Strain seed / scrap mix same

Hand rinse pulp & peel in cold water to clean pulp from peels

Add peels to liquid & slowly bring to boil adding sugar to taste (approximately enough sugar to equal liquid — less if sorghum is used)

Do I put the entire mixture pulps liquid and peelings together and soak overnight?

Anyway something comes out better I think.
The other half of calamondin juice I prepared for the alternate recipe
I put in a blender about a cup of the peels of calamondin and add the 1/2 cup and 1 cup of orange juice respectively and blend them coarsely.
Then I boiled them of equal parts of sugar. After 15 minutes it tastes so good and very syrupy. Meanwhille I was heating the other batch and there was no coarse peels in it so I said why not? I mixed them together. Now I have a body and very delicious.I add more sugar and boiled them real slow. They taste so delicious . Out of this world.
Tomorrow I can not wait till I made some pancake in the morning and use them as pancake syrup.
It turned out different but it's so yummy right now.

I wonder if I would add some vanilla extract to the mixture. I better not. It taste so delicious right now.

Well After boiling it a little more it turned out into a malmalade. The whole family is using it right now.