Friendship is based on so many aspects in life. We meet friends through school, through work, through other friends, and naturally through family. But what about through social networking? I discovered Instagram account showcasing food. Food to me is an international language. A picturesque description of a dish you made or stumbled upon speaks volume to anyone. It’s been about a year since I have been sharing my daily food adventures with family, friends, and friends I’ve made on Instagram. I am blessed to have gained quite a few followers, most of which have stuck around for my #foodadventures. One in particular recently sent me a bunch of calamansi from her tree. I received them yesterday…and since then my mind is going a mile a minute for recipe ideas.from a childhood friend. She takes great scenic pictures and post her pictorial journal on Instagram. Not long after visiting her page daily, I became quite enthralled with this social ‘photo sharing’ phenomena. Sharing ‘photos’ and making friends with complete strangers! I thought to myself…hmm. This could work for me.I started with a personal account, sharing a pictorial point-of-view of my day-to-day routine. Shortly after, I started a new
So on this note, I leave you with the first of my many calamansi recipe adventures–many more to follow.
Calamansi (Calamondin) Jelly
- 30 Calamansi (Calamondin), rinsed in hot water
- 1 1/2 cups organic cane sugar
- 1/2 cup water
Makes approximately 1 pint of jelly.
- Trim the very top off each calamansi (calamondin) and then slice in half across the “equator” of each fruit. Then slice in quarters (see photo).
- Remove any seeds using the tip of the knife.
- Put the chopped calamansi (calamondin) into a medium sauce pan along with the sugar and the water.
- Bring the mixture to a simmer while stirring to dissolve the sugar.
- Continue stirring, removing any seeds which may have been missed.
- Heat the mixture for approximately 10 to 15 minutes or until it thickens, darkens, and most of the peel becomes translucent.
- Stir and adjust the heat as necessary to prevent boiling.
- Turn of the heat and remove the sauce pan from the burner.
- Strain the jelly mixture into an airtight container and discard the remaining calamansi skin and seeds.
- After the jelly is cooled, store in the fridge until ready to consume.