This is definitely something that I don’t usually make. My friend gave me a big bag of calamansi the other day. I have juice out some of them for bottling and another kilo for jam making. Of course, I can make preserved calamansi too but I still have plenty of them. So, decided to make jam out of it this round. You know what I love about these calamansi ? It is pesticide free >o
It is a tedious job to prepare these calamansi cause plenty of seeds to be removed along. Do wear your spec ya guys ! haha…..
1.1 kg calamansi
1.5 kg white sugar
1.5 ml water
(1) clean and wash calamansi thoroughly then sliced and seeded.
(2) now, combine water, sliced calamansi and sugar into a big pot, prefer non stick pot if possible.
(3) next, bring it to boil for about 30 minutes over high heat.
(4) then switch to medium heat after 30 minutes and continue cooking till mixture became thick, roughly for about another 60 minutes.
How to check your jam if it is well done. By using a ceramic bowl, put a spoon of thicken jam onto it and keep chilled for about 5 minutes. Then try to put your finger on the paste to test the texture.
** If the thicken paste looks something like jelly means it’s done. At this point, you can off the heat and leave cool before bottling. Normally, lemon, oranges, lime and calamansi these kind of citrusy fruits contained of natural pictin which helps to curd quickly than other fruits. You may make your own pictin by using green apples.
**If the thicken paste tested a bit runny or watery, means it need to be cook for another few minutes till it’s ready. Yeap, you need to be really patient on this one. hehe….
By the time, it is done. You will roughly get about 1/3 portion from what you started.
Perfectly thick and sticky….. and shinny >o
After bottling, just leave to cool in room temperature till set. The jam not even fell off when you trying to turn it, meaning it is nicely set and it ready to consume. Yum yum…..
I scrapped whatever left in the pot. Isn’t it gorgeous !
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