CLEMENTINE MARMALADE. WITH ONLY 2 INGREDIENTS!
Clementine Marmalade. With only 2 ingredients! This magical recipe is perfect for Christmas gift giving too. People rave about this marmalade.
Provided by Copyright Barry C. Parsons 2019
Categories Jams & Compotes
Time 15h
Number Of Ingredients 3
Steps:
- Whether you are using organic fruit or not, wash the clementines very well before using them.
- Cut each clementine in half, then slice the into very thin slices. You'll need your sharpest knife for this.
- Add the slices to the water along with the sugar in a large pot or dutch oven. (Use only stainless steel or ceramic lined pots. The acid in the citrus fruit will react with aluminum.)
- Slowly bring the mixture to a slow boil, ensuring that the sugar is fully dissolved, then remove from the heat and cover the pot.
- Leave the mixture in the pot at room temperature overnight.
- Next day, slowly bring the pot to a slow rolling boil for about 2 hours, stirring occasionally.
- After 2 hours, increase the heat to about medium and begin to take the temperature of the marmalade. You want to take the mixture to between 220 and 225 degrees F on a candy thermometer. This is the temperature needed for the pectin to set.
- Remove the marmalade from the heat and let it cool before adding it to sterilized mason jars and processing in a water bath to ensure a good seal on the jars as instructed by the bottle manufacturer.
- Store in a cool dark place.
CLEMENTINE MARMALADE RECIPE
For this clementine marmalade recipe, take down the preserving pan, warm some sugar and start shredding a mountain of orange peel.
Categories clementine marmalade
Time 3h10m
Yield 1
Number Of Ingredients 5
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
I got this recipe off of Debber here at Food.com but I have clarified the directions and tweaked it slightly. I love this recipe and you will too, especially if you're like me and can never finish those Costco clementine flats! The cooking time does not include the 2-3 hours boiling the clementines nor the cooling period. I suggest you cook them 3 hours before going to bed and then letting them cool overnight.
Provided by Sweet Tortellini
Categories Jellies
Time 40m
Yield 4-5 pint jars
Number Of Ingredients 4
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.
Nutrition Facts : Calories 1497.8, Fat 0.5, Sodium 22.8, Carbohydrate 386.9, Fiber 5.4, Sugar 376.8, Protein 2.7
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).
CLEMENTINE & COINTREAU MARMALADE
Give your marmalade a boozy twang by adding a dash of Cointreau
Provided by Good Food team
Time 1h25m
Yield Makes 3 x 450g/1lb jars marmalade, plus 1 x 100g/3½oz jar
Number Of Ingredients 5
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.
More about "best clementine marmalade recipes"
CLEMENTINE MARMALADE & BISCUITS à LA ROOST - GREEN …
From greenkitchenstories.com
ORANGE MARMALADE - CULINARY HILL
From culinaryhill.com
HOW TO MAKE PERFECT MARMALADE | FOOD | THE GUARDIAN
From theguardian.com
12 CLEMENTINE RECIPES YOU MUST TRY | MARTHA STEWART
From marthastewart.com
CLEMENTINE VANILLA MARMALADE - SEASONS AND SUPPERS
From seasonsandsuppers.ca
THE EASIEST CLEMENTINE MARMALADE RECIPE - IN LOVE …
From inlovewiththemed.com
FRESH CLEMENTINE MARMALADE RECIPE - CHATELAINE.COM
From chatelaine.com
SMALL BATCH INSTANT POT CLEMENTINE MARMALADE RECIPE
From experimentalhomesteader.com
CLEMENTINE MARMALADE - BELL' ALIMENTO
From bellalimento.com
CLEMENTINE MARMALADE – 1840 FARM
From 1840farm.com
12 BEST CLEMENTINE RECIPES IDEAS | CLEMENTINE RECIPES, RECIPES ...
From pinterest.de
12 pins23 followers
CLEMENTINE MARMALADE RECIPE – CLEMENTINE JAM RECIPE - EATWELL101
From eatwell101.com
GRAPEFRUIT AND CLEMENTINE MARMALADE - INSTRUCTABLES
From instructables.com
CLEMENTINE OR MANDARIN MARMALADE RECIPE | YUMMLY - PINTEREST
From pinterest.com
TEQUILA SUNRISE CLEMENTINE ORANGE MARMALADE - FEARLESS FRESH
From fearlessfresh.com
CLEMENTINE MARMALADE | THE CHARMED KITCHEN
From thecharmedkitchen.com
CLEMENTINE MARMALADE RECIPE FOR CANNING : OPTIMAL RESOLUTION …
From recipeschoice.com
CLEMENTINE MARMALADE – P. ALLEN SMITH
From pallensmith.com
MARMALADE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
CLEMENTINE RUM MARMALADE - HOMESPUN SEASONAL LIVING
From homespunseasonalliving.com
ST CLEMENT’S MARMALADE (ORANGE AND LEMON FLAVOUR)
From lucysfriendlyfoods.com
HOW TO MAKE MARMALADE - STEP-BY-STEP GUIDE - THE SPRUCE EATS
From thespruceeats.com
5 CLEMENTINE RECIPES THAT ARE GUARANTEED TO BRIGHTEN YOUR DAY
From allrecipes.com
MAPLE-VANILLA CLEMENTINE MARMALADE | MAPLE FROM CANADA
From maplefromcanada.ca
CLEMENTINE MARMELADE FROM JOSéE DI STASIO | IGA RECIPE
From iga.net
CLEMENTINE AND BAY MARMALADE RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
CLEMENTINE MARMALADE RECIPE - WEBETUTORIAL
From webetutorial.com
EASY CLEMENTINE MARMALADE | ROUX 44
From roux44.com
CLEMENTINE-VANILLA BEAN MARMALADE | SOUTHERN LIVING
From southernliving.com
SMALL BATCH CLEMENTINE GINGER MARMALADE | THE MAKER MAKES
From themakermakes.com
CLEMENTINES MARMALADE RECIPE | MARMALADE RECIPE, CLEMENTINE …
From pinterest.ca
THIS CLEMENTINE MARMALADE IS THE SUNNY ANTIDOTE TO WINTER
From thekitchn.com
CRANBERRY CLEMENTINE MARMALADE | MY EDIBLE JOURNEY
From myediblejourney.com
CLEMENTINE MARMALADE BEST RECIPES
From findrecipes.info
BEST CLEMENTINE MARMALADE - PLAIN.RECIPES
From plain.recipes
CLEMENTINE MARMALADE RECIPE FROM SICILY BY KATIE & GIANCARLO
From cooked.com
TANGERINE MARMALADE RECIPE - STEP BY STEP EASY RECIPE TO MAKE
From cocoaandheart.co.uk
CLEMENTINE MARMALADE | THE CHARMED KITCHEN
From thecharmedkitchen.com
CLEMENTINE AND STAR ANISE JAGGERY MARMALADE - JASMINE …
From jasminehemsley.com
CLEMENTINE MARMALADE WITH MOLASSES | MY FOOD MEMOIRS
From myfoodmemoirs.com
CLEMENTINE MARMALADE RECIPE | CLEMENTINE RECIPES, MARMALADE
From pinterest.ca
CARAMELIZED CLEMENTINE MARMALADE - RECIPE - NUTRIBULLET
From nutribullet.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love