Calamondin Mango Jam

Note: if you don't have calamondins available, you could eventually use kumquats instead, or even a combination of kumquats and mandarins. You might also want to add some extra lime or another component that compensates for the fact that kumquats are lesser sour than calamondins!

No need to wash the calamondins for this recipe, as you won't be needing the peels!

Even no need to remove the seeds, so how easy (and fast!) can it be?!

All you have to do is cut the calamondins in half and squeeze out all their tasty juices in your fruit squeezer.

Because the fact that calamondins are very small, this however is a bit of a hassle before you have them all squeezed out well ;-) 

You don't have to afterwards sieve the obtained juices, as you'll have to combine them with the mangoflesh anyway. 

For the latter, peel the mango and cut the flesh in pieces. 

In order to have a nice smooth jam afterwards, it's best if you mash the mangoflesh in your kitchen blender (or putting your mixer in is of course also an option!)

Now put the calamondin juice together with the mashed mangofesh in your jam-cooking-pot (or a normal pot with a thick bottom) and stir a little before adding the rose lemonade. 

Stir everything well again and heat this mixture to the boiling point; leave on the stove for a good 5 minutes so that all flavours can flow together nicely and the mango pulp can soften some if needed.

After those 5 minutes let it cool a little bit.

Take a big enough container and weigh on your kitchen scale how many grams of mixture are left after boiling...

Pour everything back in your jam-cooking-pot and reheat some before adding cautiously -whilst you continue to stir!- the weighed out jelly sugar, based on my own formula of 30% maxi-fruit jelly sugar per decilitre of juice. Make sure the added sugar is nicely and fully dissolved in the calamondin/mango juice.

Now is the time to taste, because at this stage you can still add some extra lime juice (or any other component you feel like) if required for creating a nice, fresh tasting marmelade.

Again stir everything well! 

Bring to the boil, allow to bubble up and boil well for 4 minutes. 

Do the coagulation test. For it, all you have to do is put a small plate in the freezer before starting the recipe. After the cooking time yoy put a teaspoon of the jam on the now cold plate, leave it for 1 minute in the fridge and then control the texture: when a wrinkle forms when you touch it, it is all good and ready ;-)

Also check whether foam has risen to the top; if so, now is the time to remove it with a skimmer... 

Finally, pour the hot jam into your clean and sterilized (!!) glass jars and do so up to the rim in order to avoid air bubbles.

Immediately seal with a (also sterilized!) lid and turn them upside down  to cool.