Clementine Marmalade

5 from 1 vote

This delicious homemade Clementine Marmalade is perfect for scones, morning toast, or sandwiched in between cake layers.

Prep Time20

Cook Time3

Course: Jams & Compotes

Cuisine: American

Servings: Jars

Calories: 868kcal

Author: Cat Spiller

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.

Notes

To perform the cold plate test, 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.

Nutrition