Best 2 Small Batch Mandarin Orange Or Clementine Marmalade Recipes
With its vibrant orange hue, sweet citrus flavor, and slightly bitter undertones, small batch mandarin orange or clementine marmalade is a delightful preserve that can elevate your breakfast toast, scones, and yogurt parfaits. Whether you're a seasoned preserving enthusiast or a curious beginner looking to experiment with homemade condiments, crafting a small batch of this tangy treat is a rewarding endeavor that yields delicious results.
Let's cook with our recipes!
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.
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).
Tips:
- Select the right citrus: Use ripe, juicy mandarins or clementines for the best flavor and texture.
- Prepare the citrus properly: Wash the citrus thoroughly and remove any blemishes or seeds.
- Use a sharp knife: When slicing the citrus, use a sharp knife to avoid tearing the fruit.
- Cook the marmalade in a non-reactive pot: This will prevent the marmalade from reacting with the pot and developing an off-flavor.
- Stir the marmalade frequently: This will help to prevent the marmalade from scorching and sticking to the pot.
- Test the marmalade for doneness: The marmalade is done when it has reached a thick, spreadable consistency and the peel is translucent.
- Store the marmalade properly: Store the marmalade in a clean, airtight container in the refrigerator for up to 2 weeks.
Conclusion:
Small-batch mandarin orange or clementine marmalade is a delicious and versatile condiment that can be enjoyed on toast, scones, or pancakes. It can also be used as a glaze for chicken, fish, or pork. With its bright citrus flavor and easy-to-follow recipe, this marmalade is a great way to use up fresh citrus fruits and enjoy a taste of sunshine all year long.
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