Clementine Marmalade Recipe With Pectin Recipe For Lasagna

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.

LEMON - CLEMENTINE MARMALADE

Steps:

• Scrub the lemons, remove any stems or blemishes. cut each in quarters on the long axis, then slice them very thinly (I use a japanese mandolin set on thin) and remove and reserve the pips.
• Scrub the clementines, cut the same way as the lemons. Save the pips in the same manner.
• Using cheesecloth, make a loose bundle of the lemon and clementine seeds, tie it with string and leave a long leash so you can tie it off to your pan handle.
• Set the shaved citrus in a pan, cover with the water, and set the bag of seeds into it. Let is set at room temperature, covered, overnight.
• 8 hours later, pour the citrus and water into your large heavy pan, add the bundle of seeds and tie it off to the pan handle. Add the apple peel and turn the heat on under it to medium and let it come up to a simmer.
• Once it's slowly boiling, add the sugars and the brandy. let it continue to cook for about an hour, then set the thermometer in and turn the heat up slightly and start watching the temperature. Stir constantly, and skim foam which develops on the top.
• have 8 8-ounce jars and maybe a couple of 4-oz jars sanitized and ready. I wash mine, then set them on a tray in a 250 oven so they are ready when I am.
• Once the thermometer reads 215 F, add the vanilla extract* and butter, and fish out and discard the apple peel and bag of pips. Continue to cook and stir until it hits 220, then ladle into prepared hot jars, lid up, and process for 10 minutes.
• This is a medium-set marmalade, with no graininess and a good balance of flavor with less bitterness if you use Meyers than if you use commercially shipped lemons.
• * I make my own vanilla extract, and once in a while I will pull one of the vanilla beans out of the jar of extract and snip the end off and just squeeze the vanilla seeds from it into the jam instead of using extract. It adds another visual element, with the tiny black seeds swimming in the marmalade.

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.

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.

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

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).