Does anyone cook with calamondins? Our new place has a bush but when my husband tried to make jam with them he never thought to taste the fruit. Or he thought the sugar would solve the taste problem. Whatever the reason we ended up with jars of seriously bitter marmalade, which I think I must throw out. Poor guy, he was so excited to make me jam.
I think the problem is partly that the bush is in shade and so sugars don't develop. I am going to move it to the sun but I am wondering if anyone successfully uses them.