Best 2 Clementine Marmalade Recipes
In the realm of breakfast and teatime treats, there exists a delectable citrus sensation known as clementine marmalade. This vibrant conserve, crafted from the sun-kissed fruits of clementine oranges, tantalizes the palate with its sweet-tart balance and bursts of zesty flavor. As you embark on this culinary journey, discover the secrets behind creating this delightful spread, with three variations to suit every taste preference. Immerse yourself in the classic recipe, where the tangy essence of clementines shines through, or venture into the aromatic depths of the ginger-infused marmalade, where a hint of spice adds an intriguing layer of complexity. For those seeking a touch of indulgence, the Grand Marnier clementine marmalade beckons with its luxurious blend of orange liqueur, promising an unforgettable experience with every spoonful.
Check out the recipes below so you can choose the best recipe for yourself!
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:
- Choose ripe, juicy clementines for the best flavor.
- Use a sharp knife to remove the zest from the clementines without getting any of the white pith.
- If you don't have a candy thermometer, you can test the marmalade for doneness by dropping a small amount onto a cold plate. If it wrinkles when you push it with your finger, it's ready.
- Store the marmalade in sterilized jars in a cool, dark place for up to a year.
- Enjoy the marmalade on toast, scones, or pancakes, or use it as a filling for pies and tarts.
Conclusion:
Clementine marmalade is a delicious and versatile spread that can be enjoyed in many ways. It's easy to make and makes a great gift for friends and family. So next time you have a surplus of clementines, be sure to try this recipe. You won't be disappointed!
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