1 1/2cupscalamondin juice from 60 to 100 calamondins (depending on how large they are)
3/4cup thinly sliced calamondin rind
2 tablespoons butter
PREPARE THE CANNING JARS:
Despite the volume of calamondins, this recipe will make about 3, 8-oz jars of jam. That's because the calamondins are pretty tiny and their skins are really thin. In fact, it really depends on the size of the fruit you have as to how many calamondins you'll need. I used a combination of fruit from my tree as well as my Moms -- her's were about half the size as mine.
Wash the jars, lids, and screw tops with warm soapy water.Place the screw tops on a clean towel, screw side down.Place the lids, bottom side down in a heat proof bowl.Place a rack in the bottom of your processing pot. (If you don't have a rack, you can place a layer of rings in the bottom of the pot. Stack the jars upright on top of the rack or rings and fill the jars and the pot with water to cover. Bring the pot to a boil. This can take a while, but it doesn't need to be watched closely. After I've put the jars on to boil, I start processing the fruit.
TO PROCESS THE CALAMONDINS:
Wash the calamondins well to remove any grit or residue.
Slice the calamondins in half crosswise. Remove the seeds and discard. Juice the calamondins until you have 1 1/2 cups of juice and set the skins aside.
Place a calamondin rind on a cutting board and flatten it out. Use a very sharp knife and slice the skins very thinly. Repeat this until you have about 3/4 cup of calamondin strips.
In a large, heavy pan combine the calamondin juice, sliced rinds, water and sugar. Heat until the sugar is dissolved and bring to a boil, stirring occasionally. Reduce the heat to medium and continue to cook the mixture for 15 minutes. Add the butter a little at time to help reduce the foaming and scum that can develop. Then start to watch for "the signs" that it's done.
THE "SIGNS" THAT THE MARMALADE IS DONE:
VISUAL CUES: Before you run a jam test, watch the bubbles on the surface. They get bigger as the jam approaches its gel stage. They start out small and profuse, but become less numerous as time progresses.TEMPERATURE: Use a candy thermometer and When it nearly reaches 220°F start to look for these other visual cues to confirm that it's reached the gel stage.SHEETING: Stir the mixture with a wooden spoon. Lift the spoon from the liquid so that it's horizontal to the pot. Gently tip the spoon (over the pot) towards you. The liquid will run off the spoon at first and then in individual drops. When two drops come together on the spoon and become one big drop, that's sheeting and an indicator that the marmalade has reached gel stage.WRINKLE: This is probably the most common method for determining if you've reached the right consistency - but you have to be prepared for it by placing a small plate in the freezer ahead of time. When you want to test the marmalade, place a small spoonful of the marmalade on the frozen plate. Let it cool. Use your index finger and place it flat on the plate beside the pool of jam. Run your finger on the plate sideways into the jam. If the jam starts to wrinkle like a Shar Pei puppy, it's ready.
Remove the marmalade from the heat.
Use the canning tongs to pick up a jar from the pot. Carefully tilt the jar over the pot to drain the water. Place the jar on a dish towel. Repeat with the remaining jars.
Divide the marmalade between each of the jars using a canning funnel to pour the marmalade without spilling. Use the canning spatula or a pair of chopsticks and run them around the rim of the jar to free any air pockets trapped in the marmalade.
Use the jar magnet to retrieve the lids and place them directly on the tops of each jar. To break the magnetic seal, hold the lid down on the jar with the magnet and lean the jar magnet to 45° angle. Repeat with the other jar lids.
Using your fingertips (and not touching the interior threads, screw the lids into place. Don't hold the jar while you're doing this -- you don't want a tight seal. Just use your fingertips to screw the lid onto the jar. When the jar starts to turn on the dish towel, it's tight enough.
Use the canning tongs to lift each jar individual so that they are always upright and not tilted. Transfer the jars directly to the pot of hot water and rest on the rack. The water should cover the jars by about two inches.
Bring to a boil. Once the water starts to boil, reduce heat to a lower boil -- but still boiling. Process for 20 minutes. When the marmalade has processed, let it rest in the pot for 5 minutes, then use your canning tongs to carefully lift each jar out of the pot and transfer to the dish towel. If the jars are processed correctly, you'll hear a little "POP" come from each jar a few seconds after it's been removed from the pot. When it cools, remove the twist on lid and use a clean towel to dry them. Replace the lid and tighten.
Let the marmalade rest for 24 hours. Then use, store or gift as you like.MAKES 3 8-oz. JARS