If you're enjoying the citrus season and find yourself blessed with clementines, this Clementine Marmalade Recipe is a great way to use them!
Originally published February 22, 2014. Updated on 6/25/2021
Ok, going to take a break from developing Beyond Flour: A New Kind of Gluten-Free Cookbook to share a recipe post or two 🙂
A little while back, I was about to roast a duck, and realized that I didn't have any marmalade on hand for the glaze I wanted for it.
It was cold out, I was feeling lazy - and hey, we had a ton of clementine oranges on hand (I may be *slightly* addicted to them)... so I decided that it would be "easier" to just make some.
What can I say... marmalade is easy, and I really wasn't in the mood to go out - ESPECIALLY not for just ¼ cup of marmalade!
Clementines Marmalade
I'd been meaning to make marmalade from my favourite holiday treat for a few years now, so that also factored in... not that I really need to justify making jam!
While I grew up loving marmalade - even naming my childhood cat (and orange tabby, obviously!) after it, apparently it's a less popular toast spread here in MN. My husband hadn't even tried it before me!
After this batch, though? Loves the stuff.
We brought it to a Sherlock viewing party the day after I made it, and learned that it goes especially well on gingerbread waffles - just an FYI!
A candy thermometer is a good idea for making this. If you don't bring it to a high enough temperature, it won't set up right.
Conversely, if you bring it TOO high, it will set up more firm than you'd probably like for a spread.
Oh, and if clementines are no longer in season when you decide to make this, no worries - other oranges and citrus fruit (alone or in combination) also work well with this recipe!
More Pickling and Canning Recipes
Looking for more canned preservation recipes? Here you go!
Homemade Dill Pickles
Homemade Pickled Beets
Homemade Pickled Carrots, 2 Ways
Hoppy Dill Pickle Relish
Hoppy IPA Pickles
Mixed Root Vegetable Pickles
Mixed Vegetable Pickles
Pepper Jelly
Roasted Corn Salsa
Roasted Corn Salsa Verde
Roasted Salsa Verde
Sweet Corn Relish
Sweet Mustard Pickles
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Before you chow down, be sure to take some pics of your handiwork! If you Instagram it, be sure to tag me - @CelebrationGenerationCA - or post it to My Facebook Page - so I can cheer you on!
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Clementine Marmalade Recipe
Equipment
Ingredients
- 2 lbs seedless Christmas oranges
- 2 lemons
- 6 cups water
- 4 lbs sugar
Instructions
- Wash the oranges and lemons, discarding any stickers before doing so.
- Slice the oranges thinly - about ⅛ inch. You can do this with a knife or a mandoline, or - as I did - cut the oranges in half, then put them through the food processor slicing disk.
- Once sliced, cut each round into 4-5 pieces, place in a large pot.
- Zest and juice the lemon. Add juices and zests to the pot, along with the water. Bring to a boil over high heat.
- Once water comes to a hard boil, reduce heat and simmer for around 45 minutes, or until the orange rinds are very tender.
- Add sugar, stir well to dissolve.
- Turn the temperature back up, bring the mixture up to a boil.
- Continue to boil, stirring constantly until it reaches between 220-224 F on a candy thermometer - about 15-20 minutes.
- Ladle into hot, sterilized canning jars - have about 10 jam jars ready.
- Use a clean, wet paper towel to wipe down the top of each jar.
- Affix sterilized lids and rims, and process in a hot water bath for 10 minutes. (Add 5 minutes for altitudes above 1,000 feet; add 10 minutes for altitudes over 6,000 feet.)
- Allow to cool overnight.
- Check all lids for a proper seal: they should have sucked down into a vacuum seal as the jars cooled.
- Store properly sealed jars for later use; refrigerate any that did not seal for use in the coming weeks.
Nutrition
Patrick Bradshaw
https://celebrationgeneration.com/
Clementine Marmalade Recipe
Was this recipe not edited or checked for errors before being allowed to post it? Rather a Risky way to handle your type of business isn't it?
I'm speaking about the ingredients calling for 4 POUNDS of sugar!!
Marie Porter
Oh sweetie.
You might want to check that attitude when commenting about things you clearly don't understand. As entertaining as this comment was... It's really not a great look.
I suggest reading up on jam and jelly recipes, and/or even checking the ingredients on any you may have sitting in your fridge.
TL;DR:
Yes, 10 jars of marmalade takes 4 lbs of sugar to make.
Helga
Thank you for the hilarious display of ignorance you've shown off as proudly as a peacock! You could have at least done your homework and learned about jellies and jams and marmalades before making such an uneducated comment. Do you even EAT these items? 3/4 to 1 cup sugar for every 4 cups unreduced juice for jelly is pretty standard. This recipe, being a marmalade, actually is a bit less. Rather a risky business being ignorant.
Karine
Seems right to me- when I make jams and marmalades, I use a 2 kg bag of sugar with my 2.2 to 2.5 kg of fruit, and that gives me roughly 12 jars.
2 kg = 4.4 lbs
Marie Porter
You make SUCH good jam, too!
Ana N
I'm unclear why you're correcting her. While I haven't made this recipe yet, I have made similar jelly. And that's pretty accurate.
Sapphire Rosa
It’s marmalade, Patrick.
Alexandra Erin
Does 6.4 ounces of sugar in a jar of a fruit preserves strike you as an undue amount, Patrick? I know to a lot of modern thinking sugar is literal poison and calories are dangerous junk, but what makes a preserve a "preserve" is the presence of a preserving agent, such as a high concentration sugar solution. Without the sugar, you're just making a bad fruit stew that won't keep. Hope this helps!
Logan J
Full offense, but you do not know what you are talking about. Weight is a much more accurate way to measure for larger recipes such as this, and 4lbs is a very reasonable amount of sugar for a marmalade recipe.
Jojobinx
Wow, just WOW! I will be using this recipe at the weekend. Could you post the metric equivalent please (that comment is to the author)
As for the rude man..... no further comment other than to say that you are an absolute plank....
Mollyann Murphy
Hi Patrick, I have been making jams and jellies since I was well let's say 50 years younger than I am now. 4 lbs equals 8 cups not unusual for jams and jellies. I will admit 4lbs sounds like more than 8 cups but it is not. I don't think I need to break it down but just bc of your attitude...1lb. =16ozs. 8ozs. =1cup that makes 2cups per lb. and 4x2=8 get it now ? Oh and be nice it makes life a lot more pleasant 🙂