Clementine Marmalade

ClementineMarmaladeJarbfLOWhen last we left our plucky band o’ citrus, our 18 Clementines and two lemons had been sliced and left to soak overnight in six cups of water.

Clementines220bfLOCome the morning (but after coffee – I have my priorities), all I had to do was heat the pot over a medium flame and simmer for 40 minutes – this is to tenderize the peel.

Add 4 cups of sugar and cook, covered, at a fast boil until your jelly thermometer reads 220º. I will be honest, I’ve burned jelly before, so I get a little hinky about this stage; but remember Julia: maintain the strength of your convictions and carry on. Do not freak out when you’re done and the marmalade is as runny as chunky water – it will set as it cools overnight in the fridge.

So, let’s review. To make this – and you really should, it is really yummy on toast and makes a great gift at the holidays – here’s what you need:

18 Clementines
2 Lemons
4 cups sugar

Wash, dry and slice the Clementines and lemons as thinly as possible (discard the ends) and place in a large pot.

Add six cups of water, cover and let soak overnight.

In the morning, bring the pot to a simmer over medium heat for 40 minutes – or until the peel is tender.

Add the 4 cups of sugar, cover, and cook at a fast boil until the jelly stage – your thermometer will read 220º.

At this point you can cool, pour into sterilized jars and seal (follow your Blue Book instructions), or put into the fridge in containers – I took this route as I have rather immediate plans for this batch.

Don’t have Clementines? NO PROBLEM! I based this recipe on one I found in an old book for a SIX citrus marmalade using a grapefruit, a lemon, two each oranges and limes, five kumquats (yes – you CAN find them in a good produce section) and two tangerines. All the other instructions remain the same EXCEPT – use SIX cups of sugar – I cut the amount back because the Clementines are so, so sweet.

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