I posted this recipe for Clementine Marmalade last summer, when imported Clementines were available in some of our markets. Now, we’re in the midst of Clementine Season for our home-grown little bundles o’ citrus-y sweetness, and I thought I may as well post it again.
Before you get all worked up and start talkin’ trash about jelly makin’ craziness and 
special equipment – STOP!
TAKE. A. DEEP. BREATH.
ALL you need to make this is the fruit, a large pot, four cups of sugar, and some water. How simple is that? In fact, the fancy, schmancy thermometer thingy I’ve been using to (supposedly) gauge proper jelling temperature has once again proved 
unreliable – bringing me dangerously close to burning the marmalade – so I was glad to have the spoon test to fall back on.
Oh, you’ll need a spoon, too.
Some folk like this on their toast or English muffins, but some like this best as a filling for holiday cookies. Either way, the six half-pints or so you’ll get from this recipe will allow you plenty of room to experiment – or plenty of folk to give it to with suggestions.
INGREDIENTS
•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. If your thermometer is as unreliable as mine – the spoon test is a trusty and simple way of insuring the proper result.
At this point you can cool, pour into sterilized jars and seal (follow your Blue Book instructions), or put into the fridge in covered containers – I do this since I plan to give these away fairly soon.
Note: if your marmalade looks a little runny fresh off the stove, allow it cool completely and see how it sets up before going off and cooking the heck out of it some more. That way lies madness. And burned marmalade.
Again, I should note that 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 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.
Of course, you could always just make plain old orange marmalade as well. Just a thought…