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.
Nutrition Facts : ServingSize 1 Tablespoon, Calories 113 calories, Sugar 28.8 g, Sodium 0.5 mg, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Carbohydrate 29.1 g, Fiber 0.1 g, Protein 0.1 g, Cholesterol 0 mg
MANDARIN ORANGE JAM
A fruity mandarin jam, not marmalade! It's like spreading mandarin oranges on toast! Lightly sweetened so you get the full flavor of the oranges.
Provided by Getty Stewart
Number Of Ingredients 4
Steps:
- Peel mandarins and remove as much of the white pith as possible from the outside and center of the oranges. Remove any seeds that may be lurking in your "seedless" oranges.
- You do not need to remove the membranes separating the segments, however, if any are very loose, remove them.
- Chop mandarin segments into small pieces. If using a food processor or immersion blender, do so briefly to avoid completely pureeing the oranges.
- Zest and juice the lemon, add to oranges.
- You should have 4 cups of prepared oranges. Add orange juice or more orange segments as necessary.
- Wash jars and lids and keep hot. (No need to sterilize).
- In large saucepan, combine 4 cups prepared oranges and No Sugar Needed powdered pectin. Stir until pectin is fully dissolved.
- Over high heat, bring mixture to a full rolling boil, stirring frequently.
- Add sugar. Stir constantly and return mixture to a full rolling boil for 3 minutes.
- Remove from heat.
- Pour into hot jars leaving a 1/4 inch headspace.
- Wipe rim of jars and apply 2 piece lids tightening ring finger tight.
- Place jars in hot water bath and boil for 10 minutes (begin timing when water starts boiling).
- Allow jars to rest in canner for 5 minutes, then remove and allow to cool.
- These jars will last on a shelf for one year.
- Makes: 4-5 half pint (250 mL) jars
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.
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- Wash and scrub the oranges well. Peel the oranges and remove piths, carefully cut the peels of 2 oranges into thin strips with a sharp knife. Soak peels with a pinch of salt in hot water for 10 minutes and drain well.
- Cut the oranges segments in half, crosswise , break out the segments and remove the seeds with a skewer. Wrap the seeds in a muslin cloth. (I used tea bag).
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- Before you start, take a small plate and pop it in your freezer. We will use it later to test our marmalade.
- Peel the orange and set the peel on a cutting board. Set the orange pieces aside for now. Get your sharpest knife and cut the peel into small slices. You can make them smaller, for a less chunky marmalade or larger for a chunky marmalade. Do try to make them all the same size, whichever way you go. I like a thin slice about 3/4-1-inch long.
- Using a sharp vegetable peeler, remove the peel from 1/2 a lemon, trying your best to get just the yellow and little of the white. Slice the lemon peel thinly and add to your orange slices. Cut the lemon in half and set the peeled half lemon aside with the peeled oranges for now.
- Add the sliced orange and lemon peel to a large saucepan (not aluminum or cast iron). Add the water and bring mixture to a boil over medium heat. Reduce heat to low, cover the pot with a lid and simmer for 20 minutes. **Check the pot after about 15 minutes to make sure there is still enough liquid in the pot. If not, add a bit more.
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4.6/5 (5)Estimated Reading Time 7 minsServings 5Total Time 15 hrs 30 mins
- Cut the mandarin oranges and lemons in half and squeeze out all of the juices in a bowl. Place any seeds in a small bowl with about ½ a cup of the water (you will be soaking the seeds overnight to release their natural pectins). Place the peels in another bowl.
- Once you’ve squeezed out all of the juices, take each peel and remove any remaining pulp and empty segments, then use a sharp knife and scrape off as much of the white pith from the inside of the peel. (Like the original recipe we adapted, the method that worked best for us was to cut each half peel in half (to make a quarter) and flatten it, then we scraped the pith with a sharp knife from the middle of the peel to each tip. You can do this process with the lemon peels if you wish, or just the mandarin peels.
- Once the pith is removed, slice the peels into thin julienne strips. As you cut the strips, place them into a large, heavy-bottomed pot.
SMALL BATCH CLEMENTINE GINGER MARMALADE | THE MAKER …
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Cuisine ScottishCategory PreservesServings 2Total Time 1 hr 15 mins
- Scrub clementines in warm soapy water. Cut them in half and squeeze the juice into a medium-sized bowl. Separate the peels from the pulp, pith and seeds - they should be easy to tear off with your hands. Tie the pulp, pith and seeds into a square of cheesecloth or muslin and place into a bowl (if soaking overnight) or a pot or dutch oven (if making the same day) with the citrus juice and water. Halve the lemons and squeeze the juice into the bowl. Add the ginger.
- Shred the peels into thin strips and add them to the citrus juice and water. The size of your strips depends on how chunky you want your marmalade to be. Larger strips may need more cooking time to soften, especially if you choose not soak them overnight.
- When you are ready to make the marmalade, place a few spoons in the freezer and run 3 500 ml mason jars through the dishwasher to sterilize (If you do not have a dishwasher, cover the jars with water in a large pot and bring to a boil. Boil for 10 minutes, then turn off the heat).
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