Peel and All

Image courtesy of Kristin-Lee Moolman.

Kristin-Lee Moolman’s vibrant images capture historical and futuristic imagery. The South African-born and -based photographer and filmmaker has lent her eye to brands and publications alike, always referencing her South African roots in the landscape of her work. The delicacy, color, and unique intensity of her images mirror the calamondin marmalade recipe Moolman shares with Family Style. “Making preserves and pickles is something I love to do but tell almost no one about,” the photographer divulges. “Calamondins are small sour sweet oranges, the peel is edible and delicious which makes them great for preserves.”

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Ingredients

• 5 calamondins
• 5 cups of sugar 

Instructions

1. The portion can be adjusted using a 1:1 ratio. Wash and freeze fresh calamondins, this softens the skin as well as removing some bitterness.
2. Allow the citrus to thaw fully before slicing them in half, put a strainer on top of a bowl and squeeze the halves until the seeds pop out into the strainer, do not throw the juice away.
3. Chop the halves into smaller bits, how small is up to you. Place the sugar, juice, and calamondin bits into a deep pot, cook over low heat. 
4. Stir periodically so it doesn't catch at the bottom. Once the sugar has dissolved, cook for approximately 30 minutes. 
5. The fruit should be glassy and somewhat translucent, if not cook it until it is. It will spoil if the fruit isn't cooked through. 
6. Test by putting a little on an ice cold plate, it's ready if it's sticky as opposed to liquid.
7. Bottle and enjoy with butter toasted scones!