6.3.10

Clementine Marmalade

It must be marmalade season, or have I missed it.  At any rate I saw these wonderful clementines  at the wholesale store.

I also see that David Lebovitz is blogging about marmalade this week, too.  He has a very good tutorial that you might want to check out although we won't find something so exotic as bergamot.  Just click here.  This recipe can be made in any amounts.  It will keep in the refrigerator for a couple of months.

Clementine Marmalade

4 Clementines, sliced
¼ c cold water
granulated sugar equal in amount to the amount of Clementines

Trim off the blossom ends and then slice into quarter.  Then finely slice these quarters and place them in a medium-sized pot filled with cold water. Simmer for about 10 minutes and discard the water.  Blanching the citrus helps it to maintain the vibrant colour that can be lost if you just simmer to make the marmalade. 
 
Measure the slices and use the same amount of granulated sugar.

In a pot over medium heat, add the orange slices, sugar, water and the juice. Cook until the mixture reaches a jam consistency (10-15 minutes).

Allow this to fully cool and then finely chop the fruit and peel.  Put in a covered bowl in the refrigerator.  This can be kept in the refrigerator for several weeks or it can be preserved using the hot water bath method.

7 comments:

  1. oh la la la I've got clementine, I have absolutely to try this. Sounds easy to make. Thanks.
    Cheers

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  2. Mamatkamal - it is so easy, just water, sugar, juice and fruit. It is always so nice to have marmalade on hand.

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  3. What a beautiful color! What's the difference between marmalade, jelly, and jam? The process of making this looks similar.

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  4. Blanching is a great idea, and this sounds like a wonderful marmalade!

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  5. Oh I have my buttered toasts ready here! Amazing colour!

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  6. Darn. Darn. Darn. I saw the big box of clementines at the store and walked right by them.

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  7. I just love the colour. And the flavour is so 'out there', too. Memoria, marmalade has peel in it along with chunks of the flesh, jelly is crystal clear and jam has no peel, just flesh. The process is the same, except with jelly you must carefully strain the juice and discard the pulp. I love making my own.

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