Selecting Calamansi
To make candied calamansi, choose fruits that are in season (typically from September to November). During this period, the calamansi are juicier, thinner-skinned, and have a distinctive pinkish-yellow flesh with a unique aroma.
Wash the calamansi thoroughly under running water to remove any dirt or impurities. Soak them in a brine solution for 30 minutes, then rinse again with clean water and let them air dry completely. Ensuring the calamansi are dry before proceeding is crucial to prevent spoilage.
When making candied calamansi, pay attention to the following tips to ensure long-term preservation and prevent fermentation.
Calamansi to Sugar to Honey Ratio
For the candied calamansi, use a 1:1:1 ratio of calamansi, rock sugar, and pure honey. For instance, if you have 1 kg of calamansi, you’ll need 1 kg of rock sugar and 1 liter of honey. Additionally, add a pinch of salt.
It is recommended to use glass jars for storage. Sterilize the jars by dipping them in boiling water and allowing them to air dry before use.
Preparing the Candied Calamansi
Slice the calamansi into thin pieces, approximately 0.3-0.5 cm thick. Remove the seeds to avoid any bitterness.
Start by creating a layer of rock sugar at the bottom of the jar, then arrange a layer of calamansi slices on top. Continue layering the calamansi and sugar until all the ingredients are used up. Finally, pour in enough honey to completely cover the calamansi. This ensures better preservation and prevents fermentation. Place a small saucer on top to keep the calamansi submerged and prevent mold from forming.
Seal the jar tightly and store it in a cool, dry place, away from direct sunlight. The ideal maturation time for the candied calamansi is three months from the date of preparation. However, you can start consuming it after the first month.
Regularly open the jar to inspect for any signs of spoilage, such as bubbling, fermentation, or unusual odors.
When serving the candied calamansi, use a clean, dry spoon to avoid introducing moisture into the jar.
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