There is something about turning fresh fruit into jam that makes me feel like an absolute kitchen wizard. If you haven't experienced this feeling yet, I think you'd best try this Clementine Marmalade recipe and see what the fuss is about.
This recipe uses whole fresh clementines, lemon juice, sugar, and water to make this homemade marmalade that is perfect for your morning toast. Making this recipe is such a great way to celebrate citrus season.
The first time I made jam was only two years ago when I decided to make it an edible gift for my sister’s bachelorette party. I didn’t turn to Google for the how-tos, but instead I went to my great Aunty Val, who has been giving away jams for the better part of 87 years. I sat in her office (yes, she is still working) for hours getting a lesson on how she has been making her jam all these years. And once you grasp the basics, it's relatively easy to apply this understanding to turn any fruit into jam or marmalade. This recipe is made the old-fashioned way, without pectin and a candy thermometer.
If you love turning your favourite fruits into jams and compotes, I have so many other recipes for you to try! This Cherry Jam is perfect for the festive season, and I love using it to fill cookies or cupcakes. This Strawberry Filling recipe is great for berry season.
Jump to:
Ingredients
To make this easy homemade marmalade, you will need the simple ingredients listed below.
- Granulated white sugar
- Whole clementines
- Lemon juice
- Water
Clementines – This recipe uses whole fresh clementines. The whole citrus fruit is boiled first and then chopped and cooked again with the sugar. Do not peel the clementines.
Lemon juice – this is used to prevent the jam from crystallizing.
See the recipe card for quantities.
Instructions
Read the simple steps below and see my top tips to learn how to make this delicious jam.
STEP 1: Boil. Start by washing the clementines properly. Place the whole clementines, water, and lemon juice in a large pot set over high heat. Allow the water to come to a boil, then simmer the clementines for 2 hours or until they are soft.
STEP 2: Chop. Once soft, remove the clementines from the water and reserve ½ litre of the boiling liquid. Roughly chop the clementines, removing any seeds.
STEP 3: Cook clementines, sugar, and water. Add the chopped clementines, sugar, and water to a medium pot set over medium heat. Allow the mixture to come to a boil without stirring. Do not increase the temperature.
STEP 4: Skim foam. With the jam at a rolling boil, use a wooden spoon to prevent the jam from catching at the bottom by stirring it occasionally. Use the spoon to remove any jam scum from the surface of the jam and discard it.
STEP 5: Test. Once the jam starts to thicken, use the cold plate test to determine if it has cooked for long enough. Do this by placing a small amount of the marmalade onto a cold plate and testing the consistency by running your finger through it. If the jam is still too runny, continue cooking and retest it.
STEP 7: Transfer marmalade. Once the jam reaches the desired consistency, remove it from the heat. Allow to cool slightly and then fill the sterilized jam jars. Allow the jam to cool completely to room temperature.
STEP 8: Close jars. Cut a square of baking paper and dip one side of the paper into a small amount of brandy. Place this side over the opening of the jam jar, facing towards the jam. Add the lid to the jar and seal tightly.
Hint: Refer to the FAQ section if you are unsure how to perform the cold plate test.
How to Make Homemade Jam without Pectin
This recipe for homemade clementine marmalade jam does not require pectin because it starts by boiling the entire clementines. The water used for boiling the fruit is reserved and used to complete the recipe. Since pectin is naturally occurring in the clementine peel, it is unnecessary to add pectin, as the pectin from the fruit is utilized. Lemon juice is added to the recipe to prevent the jam from crystallizing.
How to Know When Jam is Set
The best way to ensure that your jam is ready and set is by using the cold plate test. You perform this test by placing a spoonful of jam onto a chilled plate and then placing the plate in the freezer. Check the jam after about 2 minutes to see if the jam has formed a skin. If a skin has formed, the jam is ready; if not, continue cooking and reducing the jam.
When you run your finger through the center of the jam on the plate, the two halves should stay separate and not run together. This is when the jam is set.
How to Sterilize Jam Jars
My preferred method for sterilizing jam jars is to wash them in hot water with dishwashing soap and then allow them to air dry. I then preheat my oven to 200 °C and place the glass jars in the oven for 15 minutes. Afterward, I remove the hot jars from the oven and allow them to cool. For the jar lids of the jam jars, place them in a pot of boiling water and simmer for 15 minutes. Remove them from the water and then air-dry.
Once your jars are sterilized and cooled, fill and seal with your slightly cooled jam. Between the rim of the jar and the jar lid, I place a small square of baking paper that I have dipped in brandy. The alcohol ensures that nothing unwanted starts growing!
Variations
This recipe is perfect with clementines, but you can use other citrus fruits, such as oranges, blood oranges, and grapefruits, instead.
Equipment
You don’t need any fancy equipment to make this recipe, just a large pot, a small plate, and a wooden spoon.
You will also need four 400ml glass jars that must be sterilized before filling them with the jam. For storage, you will also need small pieces of baking paper.
Storage
After I have made the jam and stored it in sterilized jam jars, I then place all of the filled jars in the fridge, keeping them and enjoying them over the next three months. If you don’t follow this recipe and decide to use less sugar please note that this will affect the shelf life of your jam.
Top Tip
Below are my top tips for making the perfect homemade jam.
- Do not stir your jam unnecessarily.
- Stir only with a wooden spoon to prevent the jam from sticking to the bottom of the pot.
- Sterilize your jars properly.
- Do not have the pot set over very high heat, otherwise the sugar will turn dark and start to burn, which will result in a dark-colored jam with a very strong caramel flavor.
- Remove the jam scum towards the end of the process, to not lose too much of the jam.
- Do not leave your jam unattended, as things can quickly change.
- Ensure you have performed the cold-plate test before determining if your jam is set.
FAQ
Place a small saucer into the freezer until it is cold, about 10 minutes. When you think your jam is nearing the point of being ready, remove the plate from the freezer and drop a small amount of hot jam onto it. Place the plate back into the freezer and leave it there for two minutes. Remove the plate and drag your finger down the middle of the jam; the two halves should stay separate and not run together. Furthermore, you should be able to see a skin over the surface of the jam, and this is when the jam is set.
There are two considerations when it comes to making jams safely. The first is to ensure your jam jars are properly sterilized. The second is to ensure that you have heated the jam to the setting point, as explained above.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with [this recipe]:
I hope that if you are new to jam-making, this recipe has given you the confidence to try it out! Because nothing hits like making a cup of coffee, toasting some good bread, and then spreading it with a fruit jam that YOU made!
If you give this easy clementine marmalade recipe a go, please leave a star rating and comment below – I love hearing about your kitchen stories!
Don’t forget to sign up for the newsletter and follow along @with_love_kitty to make sure you never miss a recipe!
Happy Baking
With Love,
Kitty
📖 Recipe
Clementine Marmalade
Equipment
- 5x jam jars sterilized
- baking paper
Ingredients
- 1 kg clementines whole
- 1 kg sugar white granulated
- 3 litres water
- 80 ml lemon juice
Instructions
- Start by washing the clementines properly. Place clementines, water, and lemon in a large pot set over high heat. Allow the water to come to a boil, and boil the clementines for 2 hours or until soft.
- Once soft, remove the clementines from the water and reserve ½ litre of the boiling liquid. Roughly chop the clementines, removing any seeds.
- Add the chopped clementines, sugar, and water to a medium pot set over medium heat. Allow the mixture to come to a boil without stirring. Do not increase the temperature.
- With the jam at a rolling boil, use a wooden spoon to prevent the jam from catching at the bottom by stirring it occasionally. Use the spoon to remove any jam scum from the surface of the jam and discard it.
- Once the jam starts to thicken, use the cold plate test to determine if it has been cooked for long enough. Do this by placing a small amount of the marmalade onto a cold plate and testing the consistency by running your finger through it. If the jam is still too runny, continue cooking and retest it.
- Once the jam reaches the desired consistency, remove it from the heat. Allow to cool slightly and then fill the sterilized jam jars. Allow the jam to cool completely to room temperature.
- Cut a square of baking paper and dip one side of the paper into a small amount of brandy. Place this side over the opening of the jam jar, facing towards the jam. Add the lid to the jar and seal tightly.
Alex says
Thank you for all these tips! My jam was perfect