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:
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.