Is there more than one kind of limequat? I looked at the CCPP variety info and they only list Eustis Limequat.
The reason I'm asking is that I have two Limequats, they are grafted on different stocks. One looks like a 4" lemon with nipple, the other looks like a Nagami kumquat.
Perhaps one or both is mislabeled, I can check the rootstocks and post some photos if needed.
Thanks!
Susan

There are two: Eustis Limequat. and Lakeland Limequat. - Millet

What about Tavares?

Thanks Junglekeeper. I guess there are a total of three Limequats. - Millet

Eustis, Lakeland, and Tavares are the three I'm familiar with, but I wouldn't bet money against there being others.

.....Alan.

I remember reading that genetic studies had indicated that Tavares is probably a Lemonquat, although it has always been thought to be a Limequat.
I have been growing Tavares (potted) for many years. It reliably produces plenty of fruits which are much more lemon-coloured and lemon-shaped than the other limequats. So I guess the change to Lemonquat is probably correct.

My limequat is definitely not Tavares, but I don't know for sure if it is Eustis or Lakeland. Either way, it produces abundantly, and the fruit is more oval (rather than elongate as in Tavares) and is definitely yellow when fully ripe. My mother was over the other day and thought that they were lemons they were so big. This year the fruit have been much larger than in previous years. I have four gallons on halved, seeded fruit in the freezer and have made 20 pints of marmalade so far. And the tree still looks like nothing has been picked off it.

Here is a description of the three. I believe they were developed by, or under the supervison of, Walter Swingle. They are named for towns in Florida.

http://www.citrusvariety.ucr.edu/citrus/eustis.html

Ned

Alan,

I know your question wasn't directed at me, but I have not found a recipe to beat SureJell's orange marmalade, which is available on line. Either the low sugar, or regular sugar, version works fine. I like to mix the fruits with about half being calamondin. I always add sour fruit, and I am sure any sour citrus would work fine. My last batch included Calamondin, Ambersweet, Meyer Lemon, Ruby Red GF, and Orlando tangelo.

Ned

Alan and Ned,

We also make a blend of fruit usually. Today I will be starting limequat-calamondin, two batches at least. One will also have some orange peel. We save all of our Page orange peels (and this year all other nice looking peels) to use in marmalade and for fruit cakes at Thanksgiving.

Four cups of cut up fruit and the juice. Add four cups water and bring to a roiling boil for five minutes or so. Cool and let stand overnight. I used to put it in the fridge overnight, but now I leave it on the counter.

Add six cups sugar, bring to 226F and hold for a few minutes. 225F is what is usually recommended, but a little higher makes the marmalade a bit darker and it sets firmly quicker. At 225, it can take a couple of days to set firm. This makes at least 4 pints, although sometimes we get 5 pints. If we get a little more than 4 pints, the little left over goes into a half pint jar in the fridge.

We never add any additional pectin. We never bother to skim off the foam.

Process for 10 minutes in a boiling water bath.

I made a batch a few weeks ago with one large Bearss lemon added. My wife said it would be too sour, but it is perfect for me. I will be trying a whole lot of different things in the next week or three, as we are loaded with fruit this year. I like to also make a few batches with just limequats, but my wife does not like the color.

Limequats seem to have the perfect amount of pectin to make really good marmalade. We use some in any kind we make.

Are you guys putting peel in the marmalade? If so how much?
Also, for those of us northern/low volume indoor growers- would the fruit freeze well until I have a large enough volume to make a batch of marmalade?
Kyle

I use peel too. Primarily orange (or similiar fruit) and grapefruit. The calamondins are deseeded, chopped in a food processor and used skin and all. No need to precook the calamondin peel. Seems like the more different kinds fruit used the better.

Ned

I use pomona pectin(google for info). It is just the pectin and not the added sugar of grocery store pectin. You can even make jam without sugar. This is THE pectin for serious jam makers. It uses a calcium water(powder to make comes with it) to jell the pectin so it doesn't need heat to set either. You can double or triple the recipe no problem as well. On a recent batch of changshou kumquat mlaide, I diced about 1/4 of fruit in a quisinart. That made the mlaide extremely stiff. I use pectin and don't process the jars to get a fresher taste. I only boil for 1 minute. I store the jars in the freezer. My mlaide always tastes like fresh picked without the cooked flavor of commercial mlaide. I always add a lemon as this makes it taste much better. I used to store in plastic containers in the freezer except I had to throw it all out after hurricane Rita. This way in the event of a hurricane, the jars will last the week or two until the power comes back on.

BTW, I use the standard high sugar recipe for volume of cooked juice/sugar and add pomona pectin on a volume of jam basis with the supplied recipes. Mlaide without all the sugar tastes like jello. I use all the peel.

I used to make my mlaide with sour oranges. I liked it at first, but got tired of the very sour flavor. I even grafted a bearing sour orange onto a sour orange rootstock to get the fruit from quite a large tree(later regrafted to several blood oranges). Then my changshou came into production and I like the result, tastes a lot like orange mlaide.

KW4,

I use all the peel of the limequats and calamondins. I halve and seed them, and then coarsely slice them. I don't have a food processor. Since we give away a lot of what we make, I just feel safer if I do the boiling water process.