Calamansi Preserve

My calamansi tree has been generous this year and to my delight yielded lots of fruits all throughout the winter season indoors. Just like any citrus fruits I use all parts of this tiny citrus fruit. I never throw out the rinds and seeds.

I chopped some of the rinds and placed them in sugar, processed it after 1 month when the flavor has been absorbed and the rinds have dried. It's great to add to drinks or sprinkle on buttered toast or cookies. I also added some in sea salt and processed the same way as the sugar for sprinkling on top of steamed vegetables.

I've made calamansi preserve before using the fruits that have turned orange on the tree but not while the rinds are still green. I thought the rinds will not keep its green color and that they might turn yellowish. They didn't become pale, they became darker but the green color is still visible. I used all parts of the fruits including the papery stuff [I think are called endocarp] and the seeds for its pectin. Do not use broken seeds or the preserve will become bitter. Store-bought pectin is not necessary for this recipe. It will set even without it and a ton of sugar.

Green Calamansi Preserve
makes 1½ cups

12 to 15 green calamansi
water
6 tablespoons sugar

• For store-bought, place calamansi in 2 cups of water mixed with 1 teaspoon distilled vinegar and leave for 2 minutes. Rinse with fresh water and dry thoroughly. Slice off the top of each calamansi making sure the pips are intact.
• Juice the calamansi in a small container; set the juice aside. Put all the pips and 1 cup water in a small stainless steel saucepan. Turn heat to medium and let water and pips simmer for 20 minutes. Remove the pips and discard.
• Add 3 tablespoons sugar and ½ cup water to the pan.
• Cut the rinds including the papery parts into largish pieces. Add to the water mixture and let simmer for 30 minutes. Remove from pan and transfer the mixture into a long tall container. Use a hand-held blender and process until rinds are finely chopped but not to a paste. Pour back into the pan with the juice and remaining 3 tablespoons sugar. Cook on medium-low heat for about 15 minutes. Transfer into a jar that has been washed and left to dry in a 200° oven for 5 minutes.