My mom brought home a bagful of calamansi from a relative’s farm in faraway Isabela — he married someone from there — and since they were really ripe and it would be a waste to just let them rot, I decided to make some calamansi concentrate. Those that are sold in groceries can be really expensive.
It was my first time to make a citrus concentrate so I wasn’t sure about the proportions. I just estimated the amount of brown sugar that would be right for about 2 kilos of calamansi. I decided to put in just a little first, and then adjusted the sweetness while it was cooking. I got about half a bottle from my effort. It turned out really good, actually. You could actually still taste the tartness of the fruit.