Best 2 Clementine Marmalade Recipes
Clementine marmalade is a delicious and versatile preserve that can be enjoyed on toast, scones, or even used as a glaze for pork or chicken. It's also a great way to use up an abundance of clementines, which are in season during the winter months. With its bright citrus flavor and beautiful amber color, clementine marmalade is a surefire hit that will brighten up your breakfast table or make a thoughtful gift for friends and family. In this article, we'll guide you through the process of making clementine marmalade, from selecting the right fruit to preserving it properly.
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CLEMENTINE MARMALADE
Make and share this Clementine Marmalade recipe from Food.com.
Provided by Debber
Categories Oranges
Time 12h45m
Yield 5 one-pint jars, 16 serving(s)
Number Of Ingredients 4
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
Not as intense as traditional marmalade. For a variation, add 1/4 c. chopped dried cranberries to it a few minutes before it reaches the gel stage. From "The Complete Book of Small-Batch Preservation". To test for gel, have a saucer or two in the freezer. Put a spoonful of the hot mixture on one plate, return the plate to the freezer for 2 minutes, then remove plate, tilt it, and make sue the mixture has gelled and does not run off the plate. The cooking pot should be removed from heat during the chill time so it does not overcook.
Provided by zeldaz51
Categories Oranges
Time 1h15m
Yield 2 cups
Number Of Ingredients 4
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.
Tips:
- Select high-quality clementines: Choose firm, plump clementines with a deep orange color. Avoid any fruit that is bruised or damaged.
- Zest the clementines finely: Use a microplane or a fine grater to zest the clementines. This will release the aromatic oils from the peel and give the marmalade a more intense flavor.
- Slice the clementines thinly: Slice the clementines into thin slices, about 1/8-inch thick. This will help the marmalade to cook evenly and prevent the fruit from becoming too soft.
- Use a heavy-bottomed pot: A heavy-bottomed pot will help to distribute the heat evenly and prevent the marmalade from scorching.
- Cook the marmalade over low heat: Bring the marmalade to a boil over medium heat, then reduce the heat to low and simmer for about 45 minutes, or until the marmalade has thickened and reached a spreadable consistency.
- Stir the marmalade frequently: Stir the marmalade frequently while it is cooking to prevent it from sticking to the bottom of the pot.
- Test the marmalade for doneness: To test the marmalade for doneness, spoon a small amount onto a cold plate. If the marmalade wrinkles when you push your finger through it, it is ready.
- Store the marmalade properly: Store the marmalade in a clean, airtight container in the refrigerator for up to 2 weeks. You can also freeze the marmalade for up to 3 months.
Conclusion:
Clementine marmalade is a delicious and versatile condiment that can be enjoyed in a variety of ways. It is perfect for spreading on toast or scones, or as a filling for cakes and pastries. It can also be used to glaze chicken or fish, or as a sauce for roasted vegetables. No matter how you choose to enjoy it, clementine marmalade is sure to add a burst of citrusy flavor to your meals.
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