Calamansi Jam/Marmalade by TracyTan. A Thermomix <sup>®</sup> recipe in the category Sauces, dips & spreads on www.recipecommunity.com.au, the Thermomix <sup>®</sup> Community.

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Calamansi Jam/Marmalade

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Ingredients

4 jar(s)

Calamansi Jam/Marmalade

600 grams Calamansi Limes
1 lemon
400 grams sugar

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6

45min

Preparation

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
9
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Recipe's preparation

Thoroughly wash calamansi limes. Remove stems. Halve and remove seeds. Save some seeds. You could leave the calamansi whole but they do contain alot of seeds and could be bitter.

Place 2 tablespoons of seeds into a small muslin cloth and tie it tightly so that no seeds can escape. This is used in the cooking to provide the natural pectin for setting the jam. You could skip this step if using whole calamansi limes.

Peel the lemon rind. Remove as much of the white pith. This step is optional. I remove the pith because of the bitterness.

Quarter the lemon and remove seeds.

Add lemon, lemon rind pieces and calamansi limes into

. Chop for 10 seconds on Speed 5. Scrape down sides of bowl and lid.

Add sugar, muslin wrapped seeds and cook for 40 minutes at 100 degrees on Speed 2 without MC.

Wash jars and lids and dry them upside down in the oven at 170-175 degrees. Keep them in the oven until ready for use.

Remove muslin wrapped seeds. Pour hot jam into hot sterilised jars using a funnel. Wipe down the rims of the jar with a hot cloth and put on the hot lids. Turn the jar upside down and allow the jars to cool for 30-40 minutes.

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.