My favorite calamansi recipe is the easiest one I know – marmalade. IMHO, it is THE yummiest marmalade in the world!
- Washed ripe calamansi
- Sugar
Cut each calamansi in half and squeeze out the juice. I freeze it as cubes for later use. Remove the seeds from the pulp. Cut the half-fruits into strips. Measure into a slow cooker. Add an equal amount of sugar. Cook on low until the rinds are translucent. This usually takes between 4 and 8 hours, depending on your cooker. I often turn it on just before I go to bed and cook overnight. The house smells wonderful in the morning!
You can put these up as any other preserve. If you will pressure-can, then cook half as long before canning them.