Calamondin Jam

by Editorial Staff

Summary

Prep Time	1 hr
Cook Time	4 mins
Total Time	1 hr 4 mins
Course	Breakfast
Cuisine	European
Servings (Default: 1)

Ingredients

1 kg orange (s), untreated (dwarf oranges - calamondin)
500 g suar
1 sachet Gelfix (2: )
1 shot Cointreau
possibly orange juice to fill up

Instructions

Cut the fruit in half crosswise and remove the seeds, half of the fruit also remove the skin. Then cut the prepared fruit into small pieces and place in a saucepan. If your calamondin tree has not produced a whole kilo of fruit, the missing amount can be filled with orange juice. Mix the sugar and Gelfix and mix well with the fruit. Bring the whole thing to a boil and simmer for 4 minutes while stirring. Finally, add a strong dash of Cointreau and pour the hot jam into twist-off glasses. Let cool standing on the lid. Makes about 4 - 5 glasses.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.