Clementine Marmalade
Capture the vibrant flavors of winter with homemade clementine marmalade, a bright and tangy spread that pairs beautifully with toast, pastries, or cheese boards. This delightful recipe blends juicy clementines and a hint of lemon to achieve the perfect balance of sweet and citrusy, while its glossy, jam-like texture is a testament to slow simmering perfection. With just four simple ingredients—clementines, lemon, water, and granulated sugar—you can create a versatile preserve that’s both pantry-friendly and gift-worthy. Plus, the step-by-step process of slicing, simmering, and preserving turns this marmalade into a rewarding DIY project for food enthusiasts. Whether you’re storing it for yourself or sharing it with loved ones, this clementine marmalade recipe is a must-try for anyone looking to savor the season.
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Recipe Information
Ingredients
- 8 medium clementines
- 1 large lemon
- 4 cups water
- 4 cups granulated sugar
Instructions
Wash the clementines and lemon thoroughly under running water to remove any dirt or wax coating.
Using a sharp knife, halve the clementines and lemon, then thinly slice them. Remove and discard any seeds as you slice.
Place the sliced clementines and lemon into a large, heavy-bottomed pot. Add 4 cups of water and stir to combine.
Bring the mixture to a boil over medium-high heat, then reduce the heat to low. Simmer uncovered for 45 minutes, stirring occasionally, until the fruit is very soft and the liquid has reduced slightly.
Remove the pot from heat and measure the cooked fruit and liquid (it should yield about 4 cups). If necessary, add water to reach 4 cups.
Return the mixture to the pot and add an equal amount of granulated sugar (4 cups in this case). Stir until the sugar dissolves.
Bring the mixture back to a boil over medium-high heat, then reduce to a rolling simmer. Cook for about 45 minutes, stirring frequently, until the marmalade reaches a thick and glossy consistency.
To test for doneness, place a small spoonful of marmalade on a chilled plate. Let it sit for 1 minute, then push it gently with your finger. If it wrinkles slightly and holds its shape, it's ready.
Remove the pot from heat and let the marmalade rest for 5 minutes. Skim off any foam from the surface with a spoon.
Carefully ladle the hot marmalade into sterilized jars, leaving about 1/4-inch of headspace. Wipe the rims of the jars clean and seal with sterilized lids.
Process the sealed jars in a boiling water bath for 10 minutes to ensure proper preservation. Allow to cool completely before storing.
Store the marmalade in a cool, dark place for up to 1 year. Once opened, refrigerate and consume within 1 month.
Nutrition Facts
Calories |
3348 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.0 g | 1% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 30 mg | 1% | |
| Total Carbohydrate | 878.5 g | 319% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 857.8 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 252 mg | 19% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 1145 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
