• Note making Marmalade is a two day process. Please keep this in mind before starting.

Day 1 - Make Pectin

• Cut the calamansi in half and make sure to take off the tiny stem part on the top. Squeeze out the juice over a bowl with a sieve in it to catch the seeds. Squeeze out any juice through the sieve.
• Pour the juice into a container and cover. Place in the refrigerator until tomorrow.

  At this point put a small plate in the freezer. We will use that plate tomorrow to test the doneness of the Calamansi Marmalade.
• Add the calamansi halves that have been juiced into your dutch oven or heavy bottomed pot along with 3 cups of water.
• Bring up to a rapid boil and then turn down the heat a bit and leave to simmer for 20 minutes.
• Take off the heat and leave to cool to room temperature completely. Once cool, cover and leave in the refrigerator for 24 hours.

Day 2 - Part 1 (The Prep)

• The next day you will see that the inside of the calamansi halves (the pith) have puffed up. It's now filled with pectin. We are going to harvest that out.
• Place a sieve over a bowl again and take a calamansi and using your thumb push out the insides of the calamansi.
• You should now be left with just the skin. Put the skins in your food processor bowl or on a cutting board if you are slicing them by hand. Repeat that process with the rest of the calamansi.
• Now you will have this pectin rich calamansi in the sieve. Use a back of a large spoon to press out the pectin. You can see the jelly on the underside of the sieve. Don't forget to scrape that off. Keep pressing the on the piths until no more pectin is coming out of the sieve. Leave in the bowl for now.
• The next step is to mince up the calamansi skin. You can use a food processor to do this or manually with a knife. If you are using a food processor blitz until you have tiny dice of skin. If you are using a knife you can either do super thin strips or also do a fine dice.

Day 2 - Part 1 (The Cooking)

• Put the fresh calamansi juice in your pot along with the diced skin and pectin rich calamansi jelly. Top with the 1 cup of sugar and drizzle in about 2 tablespoons of honey. Use a whisk to mix well.
• Place on the stove and bring up to a rapid boil. Turn down the heat slightly and start skiing off the foam of the top. This step is not necessary, but if you do skim it off you will have more clear Calamansi Marmalade.
• Cook for 25-30 minutes while stirring constantly.
• To test if the Calamansi Marmalade is done, we are going to do the frozen plate method. Remember that plate I told you to put in the freezer? Well take it out and place a spoon of Calamansi Marmalade on it after 25 minutes. It will hold it's shape and will slightly wrinkle when touched.
• You can stop here if you want your marmalade slightly runny.
• Cook for a further 5 minutes (for a total of 30 min cooking time) if you want a firmer marmalade.
• Transfer to a clean jar and store in the refrigerator for up to 1 month.