Small Batch Mandarin Orange Or Clementine Marmalade Recipes

SMALL-BATCH MANDARIN ORANGE (OR CLEMENTINE) MARMALADE

Small-Batch Mandarin Orange (Or Clementine) Marmalade image

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

Ingredients

3 mandarin oranges (or clementines)
1 lemon
1 cup water
1 1/4 cups granulated sugar

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

Clementine Marmalade image

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

Ingredients

16 clementines, whole
4 cups water
1 lemon, halved
7 cups sugar

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).

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