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Clementine marmalade Recipe

British · Condiment · 120 min total

A bright, citrusy marmalade made with clementines, perfect for spreading on toast or scones. This recipe uses the whole fruit for a deep flavor and beautiful color.

Ingredients

• 2 lbs clementines (about 8-10)
• 1 lemon
• 4 cups granulated sugar
• 6 cups water

Instructions

1. Wash the clementines and lemon. Cut the clementines in half crosswise, then slice thinly (about 1/8 inch thick). Remove any seeds. Quarter the lemon lengthwise, remove seeds, and slice thinly crosswise.
2. Place the sliced fruit in a large heavy-bottomed pot. Add the water. Bring to a boil, then reduce heat and simmer, covered, for 1 hour until the fruit peels are very soft.
3. Measure the fruit mixture; you should have about 4 cups. Return to the pot and add the sugar. Stir over low heat until sugar dissolves.
4. Increase heat to medium-high and bring to a rolling boil. Cook, stirring occasionally, until the mixture reaches the setting point (220°F on a candy thermometer, or until a small amount on a cold plate wrinkles when pushed). This may take 20-30 minutes.
5. Remove from heat and let cool for 10 minutes. Skim off any foam. Ladle into sterilized jars, leaving 1/4 inch headspace. Seal and process in a boiling water bath for 10 minutes, or refrigerate for up to 3 months.

Tips

• For a softer set, cook to 218°F; for firmer, 222°F.
• Store unopened in a cool dark place for up to 1 year. Refrigerate after opening.
• If you prefer less bitterness, soak the sliced fruit in water overnight, then drain before cooking.

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