Packaging Materials: bottles with new caps
Mix 1 part of calamansi seeds to 3 parts of water.
Drain the mixture into cheesecloth allowing the juice to pass completely.
Wash the seeds again with one part water. Drain the juice completely. Mix it to the first effluent.
Add sugar and calamansi juice (1 part pectin extract: ¾ part sugar and 1/10 part calamansi juice).
Boil to jellying point (108-110°C).
Remove foams and bubbles. Do not stir.
After cooking, pour hot into sterilized bottles.
Remove all bubbles at the top. Seal.