Best Clementine Marmalade Recipes

CLEMENTINE MARMALADE

Steps:

• Scrub & rinse clementines, place in water in a large soup pot (NOT aluminum).
• Squeeze lemon - reserve juice. Bundle the lemon seeds with cheesecloth and tie it off. Add bundle of seeds and the halved lemon to pot.
• Cover the pot and simmer for 2-3 hours until fruit is soft.
• Remove pot from heat, cool overnight; discard bundle of lemon seeds, do not strain liquid.
• Scoop fruit out of the liquid into a large bowl. Halve the clementines, scoop pulp and seeds (if any) into a strainer set over the pot that was used to boil the fruit. Save all peels. Rub pulp through strainer.
• Add sugar and lemon juice to pot. Heat gently, stirring until sugar dissolves, then boil for a few minutes.
• Meanwhile, finely slice clementine peel then stir into boiling sugar-lemon syrup. Continue boiling until marmalade reaches setting point (220*F at sea level) then remove pot from heat, skim foam, and let pot sit for 10-15 minutes to distribute peel evenly.
• Fill hot, sterilized jars; seal with two-part lids; process in boiling-water bath for 15 minutes (sea level).
• Label jars; store in cool, dark place.
• SUGGESTION: Use small decorative jars and make Gift Baskets (along with other kitchen preserves or mixes).

SMALL-BATCH MANDARIN ORANGE (OR CLEMENTINE) MARMALADE

Steps:

• Remove peel from all fruit, being careful to remove only the colored part from the lemon, and slice the peel thinly, using scissors or a sharp knife. Place slivers in a small non-reactive pan with the water, bring to a boil. Reduce heat, cover, and simmer 20 minutes.
• Remove and discard white pithy rind and seeds from the lemon. Chop orange and lemon pulp finely in a food processor or with a sharp knife.Add to the saucepan, return to a boil, reduce heat, cover, and simmer 20 minutes.Add sugar to mixture, return to boil, and boil rapidly, uncovered, until mixture forms a gel, about 10 minutes, stirring frequently. Remove from heat.
• Ladle into hot jars and process 10 minutes in a boiling water bath.

CLEMENTINE & COINTREAU MARMALADE

Steps:

• Scrub clementines in warm soapy water, rinse, then halve and squeeze juice into a large pan. Scoop out the pulp and any seeds, then tie in the muslin, as before. Shred the peel. Add both to the pan with the lemon juice and water, then leave to steep overnight.
• Put the pan over a medium heat and bring up to a simmer. Cook, uncovered, until the peel is soft, about 30-45 mins. Squeeze as much liquid from the muslin bag as possible. Discard the bag. Weigh the mixture - you should have around 1.15kg.
• Put the pan over a low heat, then add the sugar. Heat gently until sugar has dissolved, stirring occasionally, then bring up to a good rolling boil. Cook for 15 mins, then check for a set (see Step 5). If not at setting point, boil (see Know how) for a further 2 mins and check again. Repeat until setting point has been reached.
• Add Cointreau, taking care, as marmalade will bubble up. Allow to stand for 15 mins or until beginning to thicken. Transfer to sterilised jars, then seal.
• To test the setting point: take the pan off the heat and allow the bubbles to subside. Take a plate from the freezer and spoon a little liquid onto the plate, then return to the freezer for 1 min. Push the marmalade along the plate with your finger. If setting point has been reached then the marmalade surface will wrinkle slightly and the marmalade won't run back straight away. If it's not at setting point, return to the heat and boil again for 2 mins before re-testing. Repeat until setting point is reached. If you have a sugar thermometer, setting point is reached at 105C, but it's good to do the plate test as well.

BEST CLEMENTINE MARMALADE

Steps:

• Scrub & rinse clementines, place in enough water (about 5 cups) to cover in a large non-aluminum soup pot.
• Squeeze lemon - reserve juice. Bundle the lemon seeds with cheesecloth and tie it off. Add bundle of seeds and the halved lemon to pot.
• Cover the pot and simmer for 2-3 hours until fruit is soft. Keep checking to make sure the water does not completely evaporate, add more if needed as the bottom will scorch and ruin the recipe.
• Remove pot from heat, cool overnight; discard bundle of lemon seeds, strain liquid.
• Halve the clementines, scoop pulp into a blender or food processor. Set aside peels.
• In a blender or food processor, blend clementine pulp on medium-high for 40 seconds or until smooth.
• Add sugar, blended pulp, remaining four cups of water and the reserved lemon juice to pot. Heat gently, stirring until sugar dissolves, then boil for a few minutes.
• Meanwhile, finely slice clementine peel then stir into boiling marmalade mixture. Continue boiling until marmalade reaches setting point (220°F at sea level) then remove pot from heat, skim foam, and let pot sit for 10-15 minutes to distribute peel evenly. SEE NOTES.
• Fill hot, sterilized jars; seal tightly with two-part lids; process in boiling-water bath for 15 minutes (sea level). You should hear occasional popping as the filled jars cool and the lids invert.
• Label jars; store in cool, dark place.
• Note: Reaching the setting point may take some time, often 20min or more. To test the marmalade, put a drop on a plate and set in freezer until it's at room temperature (only a minute or so) and take it out, if it's jelly-like and not runny you've got it, this is especially helpful if you're not at sea level plus or minus 2,000ft.
• Note Note: While boiling the marmalade mixture, use the longest spoon you have, stir very often but gently because you don't want hot sugary mix to burn you. Sugary mixtures retain heat longer and the burn can be quite intense.

PAM'S NAVEL ORANGE, CLEMENTINE AND RHUBARB MARMALADE

Steps:

• 1. Prepare orange rind as follows: Wash navel oranges (about 4 or 5) and clementines (about 10-12 small ones). Using a sharp peeler, pare away only the zest of all the oranges and clementines. Reserve. Stacking several pieces of zest together, cut into very thin strips until you have 2 cups of finely sliced zest. Place the zest into a large saucepot or dutch oven. Add the water to the pot. (From this step, when I use the term oranges, I will mean both navel and clementine oranges.) NOTE: I have an OXO serrated peeler that was very effective at paring away only the rind/zest of both the orange types. I would suggest that you purchase one of these peelers as they are far superior to others and are razor sharp for ease of peeling any fruit or vegetable.
• 2. For the lemon, slice off a thin piece of the ends of the lemon to expose the pulp. Cut in half lengthwise and then slice as thinly as possible with a sharp knife. Deseed the slices as you go and place the deseeded thin slices in the pot with orange peel and water.
• 3. Cut the pith off of the "peeled" oranges completely. Remove any stringy inner parts (I find a pair of sharp kitchen scissors great for removing the stringy centers of the oranges) and chop oranges into about 1/2 inch chunks. Measure and add 4 cups to the pot.(it is ok if you have a little more or less)
• 4. Turn on the burner to medium high and simmer the mixture for 5 minutes. Remove from heat, cover and let set for 12 to 18 hours in a cool spot. Figure your gelling point by placing your candy thermometer in a pot of boiling water, noting the temperature and adding 8° to obtain your gelling point. This compensates for altitudes over 1000 ft.
• 5. Add cut up rhubarb to the pot and heat over medium high heat. Cook rapidly until the orange/lemon peel is tender. Remove from heat and measure the fruit and liquid into a pot large enough to hold the mixture plus sugar, that will not boil over when cooking.
• 6. For each cup of fruit/liquid add one cup of sugar to the pot and stir to dissolve. Bring to a boil over high heat, stirring constantly.
• 7. Continue boiling and stirring until the candy thermometer shows that you have reached the gelling point established in Step #4. If you prefer, you can use the plate test to determine if the mixture will gel. Pour a small amount of the mixture onto a chilled plate and place it back into the freezer until cool (room temp) If you drag your finger through the sample and it leaves a clean mark with the gel slowly flowing back to its original form, it is ready to process.
• 8. Remove the marmalade from the heat and ladle into hot jars. Wipe rims and adjust two piece lids until finger tight.
• 9. Process in a boiling water canner for 10 minutes or as per directions for your altitude. Remove jars from canner and place on towel lined countertop. When all jars have sealed, store in a cool dark place. Marmalades are sometimes slow to gel and may take up to 2 weeks to set up completely.

LEMON - CLEMENTINE MARMALADE

Steps:

• Scrub the lemons, remove any stems or blemishes. cut each in quarters on the long axis, then slice them very thinly (I use a japanese mandolin set on thin) and remove and reserve the pips.
• Scrub the clementines, cut the same way as the lemons. Save the pips in the same manner.
• Using cheesecloth, make a loose bundle of the lemon and clementine seeds, tie it with string and leave a long leash so you can tie it off to your pan handle.
• Set the shaved citrus in a pan, cover with the water, and set the bag of seeds into it. Let is set at room temperature, covered, overnight.
• 8 hours later, pour the citrus and water into your large heavy pan, add the bundle of seeds and tie it off to the pan handle. Add the apple peel and turn the heat on under it to medium and let it come up to a simmer.
• Once it's slowly boiling, add the sugars and the brandy. let it continue to cook for about an hour, then set the thermometer in and turn the heat up slightly and start watching the temperature. Stir constantly, and skim foam which develops on the top.
• have 8 8-ounce jars and maybe a couple of 4-oz jars sanitized and ready. I wash mine, then set them on a tray in a 250 oven so they are ready when I am.
• Once the thermometer reads 215 F, add the vanilla extract* and butter, and fish out and discard the apple peel and bag of pips. Continue to cook and stir until it hits 220, then ladle into prepared hot jars, lid up, and process for 10 minutes.
• This is a medium-set marmalade, with no graininess and a good balance of flavor with less bitterness if you use Meyers than if you use commercially shipped lemons.
• * I make my own vanilla extract, and once in a while I will pull one of the vanilla beans out of the jar of extract and snip the end off and just squeeze the vanilla seeds from it into the jam instead of using extract. It adds another visual element, with the tiny black seeds swimming in the marmalade.