Clementine Marmalade Recipes

INSTANT POT CLEMENTINE MARMALADE RECIPE

Steps:

• Fill your kitchen sink with water.
• Put the clementine's in the sink.
• Soak them in the vinegar water for 10 minutes.
• Remove the stickers on the clementine's.
• Place sliced clementines into the Instant Pot along with any juice that is in the bowl.
• Add 1 cup water to the clementine's in the Instant Pot.
• Place lid on the Instant Pot and make sure it is sealed.
• Close the vent.
• Set the Instant Pot to high pressure and set the timer for 10 minutes.
• Allow the Instant Pot to release the pressure naturally.
• Add the sugar and spices to the clementine mixture inside the Instant Pot.
• Stir to combine everything.
• Sauté while stirring to combine the sugar and spices.
• Cook until the mixture is a soft gel that moves slightly when touched with the tip of the spoon. The texture will be similar to a thick honey.
• Turn off the heat.
• Allow the marmalade to cool in the Instant Pot for 20 minutes.
• Use a ladle to spoon the marmalade into pint jars.
• Leave a 1-inch clearance at the top.
• Seal with lid and place the jars upside down to cool for 3 hours.
• Place the jars in the refrigerator. This is best used within a week once it is opened, but it will keep for up to a month in the refrigerator and six months in the freezer.

CLEMENTINE MARMALADE RECIPE

Steps:

• Wash the oranges and lemons, discarding any stickers before doing so.
• Slice the oranges thinly - about 1/8 inch. You can do this with a knife or a mandoline, or - as I did - cut the oranges in half, then put them through the food processor slicing disk.
• Once sliced, cut each round into 4-5 pieces, place in a large pot.
• Zest and juice the lemon. Add juices and zests to the pot, along with the water. Bring to a boil over high heat.
• Once water comes to a hard boil, reduce heat and simmer for around 45 minutes, or until the orange rinds are very tender.
• Add sugar, stir well to dissolve.
• Turn the temperature back up, bring the mixture up to a boil.
• Continue to boil, stirring constantly until it reaches between 220-224 F on a candy thermometer - about 15-20 minutes.
• Ladle into hot, sterilized canning jars - have about 10 jam jars ready.
• Use a clean, wet paper towel to wipe down the top of each jar.
• Affix sterilized lids and rims, and process in a hot water bath for 10 minutes. (Add 5 minutes for altitudes above 1,000 feet; add 10 minutes for altitudes over 6,000 feet.)
• Allow to cool overnight.
• Check all lids for a proper seal: they should have sucked down into a vacuum seal as the jars cooled.
• Store properly sealed jars for later use; refrigerate any that did not seal for use in the coming weeks.

CLEMENTINE & COINTREAU MARMALADE

Steps:

• Scrub clementines in warm soapy water, rinse, then halve and squeeze juice into a large pan. Scoop out the pulp and any seeds, then tie in the muslin, as before. Shred the peel. Add both to the pan with the lemon juice and water, then leave to steep overnight.
• Put the pan over a medium heat and bring up to a simmer. Cook, uncovered, until the peel is soft, about 30-45 mins. Squeeze as much liquid from the muslin bag as possible. Discard the bag. Weigh the mixture - you should have around 1.15kg.
• Put the pan over a low heat, then add the sugar. Heat gently until sugar has dissolved, stirring occasionally, then bring up to a good rolling boil. Cook for 15 mins, then check for a set (see Step 5). If not at setting point, boil (see Know how) for a further 2 mins and check again. Repeat until setting point has been reached.
• Add Cointreau, taking care, as marmalade will bubble up. Allow to stand for 15 mins or until beginning to thicken. Transfer to sterilised jars, then seal.
• To test the setting point: take the pan off the heat and allow the bubbles to subside. Take a plate from the freezer and spoon a little liquid onto the plate, then return to the freezer for 1 min. Push the marmalade along the plate with your finger. If setting point has been reached then the marmalade surface will wrinkle slightly and the marmalade won't run back straight away. If it's not at setting point, return to the heat and boil again for 2 mins before re-testing. Repeat until setting point is reached. If you have a sugar thermometer, setting point is reached at 105C, but it's good to do the plate test as well.

CLEMENTINE MARMALADE

Steps:

• Scrub the clementines clean, remove the stalks and use a sharp knife to chop them into thin slices, no more than a couple of mm thick; then cut the slices into small pieces - the size of the pieces of zest will be the size of the pieces of shred in the marmalade so you can slice them really finely if you like small bits, or thicker if you prefer a chunkier marmalade. Reserve the pips then tip the sliced clementines and any juice into a large, heavy bottomed saucepan.
• Juice the lemons into the pan, reserving the pips; then place the reserved lemon and clementine pips into a piece of muslin cloth, tie it tightly and place in the pan. Alternatively you can use a tea infuser.
• Add the water to the pan then bring to the boil. Turn down to a gentle simmer and cook for 2 hours, until the peel is tender. At this point you can remove the pan from the heat, cover, and set aside overnight before proceeding; or you can proceed straight away.
• Remove the bag of pips from the pan and allow to cool until you can safely handle it. Squeeze the bag over the pan making sure that you extract as much juice as possible.
• Sterilise about 6 jam jars and lids by washing them in hot soapy water, rinsing well, then placing in a low oven until dry. I just leave them in the oven until needed. Place a couple of saucers in the freezer.
• Add the sugar to the pan and place over a gentle heat. Stir until the sugar has completely dissolved then turn up the heat. Cook at a rapid boil until the marmalade reaches 105C/221F, about 10-15 minutes.
• To check if the marmalade has reached setting point, remove the pan from the heat and place a teaspoonful on one of the frozen saucers, place in the fridge for a minute then push at it with a fingertip; if the surface wrinkles when pushed then it is ready. If not, bring it back up to a rapid boil for another five minutes then test for a set again.
• Once the marmalade has reached setting point, remove from the heat and leave to settle for 15 minutes before ladling it into the warm sterilised jars (never pour hot jam into cold jars). Place the lids on and set aside until cool. Store in a cool, dry place.

CLEMENTINE MARMALADE RECIPE

Steps:

• Wash and dry the fruit, and cut in halves or quarters.
• Set a sieve over a bowl and line it with a large double layer of muslin.
• Working over the sieve, juice the fruit, scouring the shells as you go, and dropping the pips, squeezed flesh and membranes into the cloth. In the case of loose skinned citrus such as clementines it is easier to quarter them, use a teaspoon inserted between the skin and the flesh to pick up a strip of membrane large enough to grip, then use your fingers to tear out the interior of the fruit, leaving a tidy shell.
• Reserve the juice squeezed from the fruit.
• Tie all the residue into a loose bag and put it in a preserving pan with the apple juice and water.
• Shred the skins as finely as you like and add the peel to the pan. Leave to soak for several hours or, better still, overnight.
• Bring to the boil, reduce the heat and simmer uncovered until the peel is meltingly tender and the liquid has reduced by half - usually about 2 hours, but sometimes more. Cover the pan if too much evaporation is occurring before the peel is tender.
• Remove the bag of pips and bits and squeeze the liquid out of it back into the pan. Discard the contents of the bag.
• Add the sugar to the pan, plus the reserved juice and lemon juice.
• Bring slowly to the boil, stirring until the sugar has dissolved completely. Raise the heat and boil hard until setting point is reached, usually about 10 minutes. Allow to cool and thicken a little before stirring the clementine marmalade to re-distribute the peel, before potting in sterilised jars.

BEST CLEMENTINE MARMALADE

Steps:

• Scrub & rinse clementines, place in enough water (about 5 cups) to cover in a large non-aluminum soup pot.
• 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. Keep checking to make sure the water does not completely evaporate, add more if needed as the bottom will scorch and ruin the recipe.
• Remove pot from heat, cool overnight; discard bundle of lemon seeds, strain liquid.
• Halve the clementines, scoop pulp into a blender or food processor. Set aside peels.
• In a blender or food processor, blend clementine pulp on medium-high for 40 seconds or until smooth.
• Add sugar, blended pulp, remaining four cups of water and the reserved 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 marmalade mixture. 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. SEE NOTES.
• Fill hot, sterilized jars; seal tightly with two-part lids; process in boiling-water bath for 15 minutes (sea level). You should hear occasional popping as the filled jars cool and the lids invert.
• Label jars; store in cool, dark place.
• Note: Reaching the setting point may take some time, often 20min or more. To test the marmalade, put a drop on a plate and set in freezer until it's at room temperature (only a minute or so) and take it out, if it's jelly-like and not runny you've got it, this is especially helpful if you're not at sea level plus or minus 2,000ft.
• Note Note: While boiling the marmalade mixture, use the longest spoon you have, stir very often but gently because you don't want hot sugary mix to burn you. Sugary mixtures retain heat longer and the burn can be quite intense.

CLEMENTINE MARMALADE

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).

CLEMENTINE JAM

Steps:

• Peel the clementines and cut each one in half through the middle to check for seeds.
• Put the fruit, in batches if necessary, in the bowl of a food processor and process until smooth.
• Pour the puree into a heavy pot and add the sugar and lemon juice. Bring the mixture to a boil, then turn down the heat a bit and boil for about 30-40 minutes, stirring fairly often. Do not cover the pot!
• The liquid will foam up at first, but will eventually get absorbed. The mixture will start to thicken and get a little deeper and glossier when it is ready. I like to freeze a small plate and test the jam by dropping some onto it and letting it cool. If the jam firms up, it's done. If not, keep boiling a little longer.
• When it is done, ladle it into clean jars and let cool on the counter. When it reaches room temperature, cover and refrigerate. It will keep at least 10 days in the fridge.