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Clementine marmelade from Josée di Stasio

Clementine marmelade from Josée di Stasio

Breakfast | Easy | 2 hours 30 minutes
Breakfast
Easy
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Recipe details

Ingredients

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Directions

  1. Peel clementines and remove as much pith as possible. Set aside.
  2. Place the peels in a saucepan and cover with cold water. Bring to a boil, reduce heat, and simmer for 30 minutes or until tender.
  3. Drain and cool peels on a cutting board. Cut into very thin strips.
  4. Chop the clementine segments, save the juice, and remove the seeds.
  5. Combine the citrus juice, flesh, and peel, the lemon juice, sugar, and ginger in a large saucepan.
  6. Bring to a boil over medium-high and then reduce heat and simmer, stirring regularly, until the temperature reaches 105°C (220°F).
  7. Remove from heat, stir, and pour into sterilized jars leaving ½ cm (¼ in.) at the top.
  8. Wipe the jar rims, put on the lids, and twist on the rings just until there's slight resistance, nothing more.
  9. Place jars in the bottom of a large pot lined with a cloth or a metal rack. Fill with hot  water 5 cm (2 in.) above the lids. Bring to a boil and heat for 5 minutes.
  10. Remove pot from heat and leave jars in hot water 5 more minutes before removing. Well sterilized jars make a popping sound when the lid is properly sealed, a sign that they're airtight. Store jars in a cool, dark place. Refrigerate any jar whose airtight seal is doubtful.
  11. Serve with English muffins, toast, pancakes, or yogurt.

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