Clementine Marmalade With Only 2 Ingredients Recipes

SMALL-BATCH MANDARIN ORANGE (OR CLEMENTINE) MARMALADE

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

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).

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.