Name: Clementine Marmalade
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: about 2 cups (500 ml)
Ingredients: 6 very ripe clementines; 1 cup (210 g) sugar; ½ cup (125 ml) lemon juice

Ingredients

6 very ripe clementines
1 cup (210 g) sugar
½ cup (125 ml) lemon juice

Preparation

Place the clementines in a pot. Cover with cold water. Bring to a boil. Cover and simmer for 1 hour or until the clementines are very soft. The peels of the clementines may burst as they cook. Drain. Let cool for 1 hour. Wash out the pot.
On a work surface, cut the clementines into wedges. Remove any seeds, as well as any bruised or tough parts. Julienne the clementines, keeping the flesh attached to the peel.
In the clean pot, combine the julienned clementines with the sugar and lemon juice. Bring to a boil. Cook over medium heat for 10 minutes or until the marmalade passes the plate test (see note), thoroughly skimming the surface of the marmalade as it cooks. Transfer into an airtight container and let cool. Cover and refrigerate. The marmalade will keep for 1 month.

Note from Ricardo

Before you begin cooking the marmalade, place one or two small plates in the freezer. After the suggested cooking time, place a small amount of the marmalade on a chilled plate and freeze for 2 minutes. Tilt the plate. If the marmalade is thick and runs slowly, it’s ready. If the marmalade is too runny, continue cooking for a few minutes and repeat the plate test.

Clementine Marmalade

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note