Kalamansi Jelly

Kalamansi is a very sour Asian citrus fruit, also known as the Chinese orange. Since the fruit is not available here, confectioners use kalamansi puree to prepare the jelly.

Details

  • Preparation Time: 180 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 12

Ingredients

  • 500 g Tangerine

  • 500 g Sugar, white

  • 15 g Pectin, unsweetened, dry mix

  • 100 g Sugar, white

  • pieces Powdered sugar

Steps

  1. Pour the kalamansi puree into a pot. Mix part of the sugar with pectin and sprinkle it into the pot with the puree. While stirring, cook until the puree comes to a boil. Then add the remaining sugar and continue stirring and cooking until the jelly reaches a temperature of 107 degrees Celsius.

  2. Dust a silicone mold with powdered sugar and pour the prepared jelly into it. Wait for the jelly to cool to room temperature, then place the mold in the refrigerator until the jelly is completely set.

  3. Sprinkle a clean work surface with some granulated sugar. Remove the set jelly from the mold and place it on the work surface. Evenly sprinkle granulated sugar over the top of the jelly. Then, using a sharp knife, cut the jelly into pieces of any size, and roll them in sugar once more. Remove any excess sugar, serve the jelly on a plate or platter, and enjoy.

Nutrition Information (Per 100g)

  • Calories: 236.32 kcal
  • Fat: 0 g
    • Saturated Fat: 0 g
  • Carbohydrates: 60.27 g
    • Sugars: 57.76 g
  • Protein: 0 g
  • Fiber: 0.54 g