1/2 Photos of Clementine Marmalade
12 hrs 45 mins
Thanks to *Preserving Nature's Bounty* by Frances Bissell for this great recipe.
My Private Note
Units: US | Metric
- 1Scrub & rinse clementines, place in water in a large soup pot (NOT aluminum).
- 2Squeeze lemon - reserve juice. Bundle the lemon seeds with cheesecloth and tie it off. Add bundle of seeds and the halved lemon to pot.
- 3Cover the pot and simmer for 2-3 hours until fruit is soft.
- 4Remove pot from heat, cool overnight; discard bundle of lemon seeds, do not strain liquid.
- 5Scoop 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.
- 6Add sugar and lemon juice to pot. Heat gently, stirring until sugar dissolves, then boil for a few minutes.
- 7Meanwhile, 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.
- 8Fill hot, sterilized jars; seal with two-part lids; process in boiling-water bath for 15 minutes (sea level).
- 9Label jars; store in cool, dark place.
- 10SUGGESTION: Use small decorative jars and make Gift Baskets (along with other kitchen preserves or mixes).
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Nutritional Facts for Clementine Marmalade
Serving Size: 1 (224 g)
Servings Per Recipe: 16
- Amount Per Serving
- % Daily Value
- Calories 374.4
- Calories from Fat 1
- Total Fat 0.1 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 3.4 mg
- Total Carbohydrate 96.7 g
- Dietary Fiber 1.3 g
- Sugars 94.2 g
- Protein 0.6 g