Not Ready for Canning but Want to Preserve Food? Make Refrigerator Marmalade

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Written by Bernie Carr

My Dad has a calamondine tree in his backyard that produces a lot of fruit. He gave me a large batch a few days ago. I normally use the fruits for juice, but this time around, I saved some of the whole fruits for preserving. I don’t have canning equipment, so I decided to make a refrigerator marmalade.

What’s the difference between marmalade and jam?

Marmalade is similar to jam, but is made with citrus fruits including the rind. If you use whole fruits like strawberries or blueberries, then it’s jam.

What are Calamondines?

For those of you who have never seen a calamondine, they are similar to kumquats and look like mini oranges. The juice is sour-sweet, more tart than orange juice. The peel is thinner than oranges, without a lot of pith (the white part). Here’s a bit more information on uses for calamondine, according to Texas A&M.

The juice of the calamondin can be used like lemon or lime to make refreshing beverages, to flavor fish, to make cakes, marmalades, pies, preserves, sauces and to use in soups and teas.   The juice can be frozen in containers or in ice cube trays, then storing the frozen cubes in plastic freezer bags.  Use a few cubes at a time to make calamondinade.   The juice is primarily valued for making acid beverages. It is often employed like lime or lemon juice to make gelatin salads or desserts, custard  pie or chiffon pie.

SOURCE: Texas A&M Aggie

Calamondine Marmalade

1 1/2 cups of calamondine (you can substitute oranges, tangerine or kumquats)

1 1/2 cups of sugar

Chop the fruit and discard the seeds. I first cut the fruits to find the seeds. Then I placed the cut fruit and used the food chopper for around five seconds.

In a pan, add the pureed fruit (equaled about 1 1/2 cups), a cup of water. Allow the mixture to boil then lower the heat and simmer for 10 minutes.

Add the sugar and let it simmer for another 20 minutes.

After 20 minutes, check the mixture and it should be getting a syrup-like consistency.

Allow the mixture to cool.

Place the marmalade into a sterilized jar. Refrigerate and use within two weeks to three weeks.


My first attempt at making marmalade turned out well. I was excited I was able to make my own, which also saves money. I froze a portion of the marmalade. It will keep well in the freezer and will last up to one year.

Making refrigerator jam is a great step toward learning how to preserve foods. And it’s ideal if you don’t have a lot of space, as you can make small quantities. Buy the fruit in season when it goes on sale and set aside a batch so you can enjoy it later.

Next time I will try making refrigerator strawberry or blueberry jam.

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Bernie Carr is the founder of Apartment Prepper. She has written several books including the best-selling Prepper’s Pocket Guide, Jake and Miller’s Big Adventure, The Penny-Pinching Prepper and How to Prepare for Most Emergencies on a $50 a Month Budget. Bernie’s latest e-book, FRUGAL DIY has just been released on Amazon. Her work appears in sites such as the Allstate Blog and, as well as print magazines such as Backwoods Survival Guide and Prepper Survival Guide. She has been featured in national publications such as Fox Business and Popular Mechanics. Learn more about Bernie here.

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