Calamondin Marmalade

Though this uncommon varietal originates in the Philippines (where it's also known as calamansi), it it grown privately in Northern California and I am fortunate to have access to this remarkable citrus known to make the very best marmalade. Tiny, delicate, and full of seeds, I used manicure scissors to harvest them, then took several days to cut them. The result was well worth the effort - deep, brilliant, jewel-like color, fine strips of delicate peel and a bright, piquant flavor that dances between mandarin, orange and lime, with a long finish all its own. It rarely gets any better than this! Get yours now, the limited supply never lasts for very long!

Ingredients: Sugar, Calamondin, water, Rangpur lime juice, orange juice, Meyer lemon juice
8 oz.