I’m not usually one to go on long stories about how I came upon and discovered a recipe, but this story is kind of cute. I promise to keep it brief.
I was innocently watching a Facebook live stream for charity and clementine marmalade was used in a cocktail they were making. Something about that sounded so neat so I HAD to look into it. I always struggle getting through a whole box of clementines by myself (only one in the house that likes them) but I just love them! Making marmalade was a great way to take advantage of and preserve all the Christmas oranges in the house.
Be sure to Sanitize your Jars before adding the marmalade to ensure it will last.
There, that’s the story. I promised to keep is short and below you’ll find my recipe for Clementine Marmalade.
11-12 Clementines (about 2lbs)
2 lemons
6 cups of water
7 cups of sugar
Rinse the clementines and lemons.
Slice the clementines to about 1/8” thickness. Rind and all!
Slice each round into quarters and place them into a large pot.
Zest the lemons and then juice them. Add to the pot.
Add the water, stir it all together and bring it to a boil on high heat.
Reduce the heat and simmer for 45 minutes or until the clementine rinds are good and tender.
Add the sugar to the pot and stir until well dissolved.
Bring back to a boil and cook for 15-20 minutes.
Carefully pour mixture into jam jars (5- 500ml jars) and place the lids on.
Set in a hot water bath (also beneficial for washing the outside of the jars because STICKY) for 10 minutes and await for the pops of the tops to ensure the seal for preservation.
Let the jars cool overnight.
Serve! Enjoy it on toast, in a cocktail or whatever feels right. Refrigerate after opening.
