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    Home » Recipes » Pickling and Canning

    Clementine Marmalade

    Published: Jan 6, 2024

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    If you're enjoying the citrus season and find yourself blessed with clementines, this Clementine Marmalade Recipe is a great way to use them!

    A super easy orange marmalade recipe, it’s a great way to preserve those highly seasonal oranges.

    Originally published February 22, 2014. Updated on 1/6/2024

    A row of small jars of clementine marmalade, with a small dish of marmalade in front.

    A little while back, I was about to roast a duck, and realized that I didn't have any sweet 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... homemade marmalade is easy to make, and I really wasn't in the mood to go out - ESPECIALLY not for just ¼ cup of 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 fruit preserves!

    While I grew a fan of marmalade - even naming my childhood cat (an 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 his first time trying homemade orange marmalade 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!

    A row of small jars of clementine marmalade.

    What Makes This an Easy Marmalade

    The nature of the oranges used - and the addition of lemons - is what makes this recipe especially easy.

    To start off, using seedless oranges means you’re not picking through orange segments to remove seeds.

    Then, there’s the matter of pith - the bitter tasting white part that citrus fruits tend to have just under the rind.

    Clementines don’t have much pith, so we just use the whole fruit.

    ... this means there’s no messing around with a vegetable peeler, fussing to separate the orange rind from the pith.

    Being able to just slice up whole oranges is the BEST way to make marmalade, IMHO - especially if you’re making lots of marmalade in a season.

    Beyond the seeds and orange peels, there’s the fact that clementines are a reliably good tasting orange, and don’t tend to impart any bitter taste.

    Finally, the use of lemons boosts the amount of natural pectin in the mixture, and means there’s no need for adding a liquid pectin additive to the mix.

    It’s just oranges, lemon, sugar, and water!

    A row of small jars of clementine marmalade, with a small dish of marmalade in front.

    Ingredients

    This easy marmalade recipe takes only a few simple ingredients - all 3 of them are easy to find in any grocery store!

    I don’t have anything to add in terms of the Granulated Sugar so let’s talk about the fresh oranges and lemons.

    Clementine Oranges

    As I mentioned above, I designed this recipe using clementines - but don’t let that stop you from using this to make homemade marmalade from other varieties of sweet oranges.

    Navel oranges are usually easy to find, and blood oranges would make a gorgeous marmalade.

    Other varieties of tangerine type oranges - satsumas, etc - would work as well.

    Whatever you use, just be sure to remove the seeds if they’re not seedless, and try to use something that doesn’t have much pith.

    Fresh Lemons

    I created this recipe using regular lemons. Meyer lemon MAY work - but I haven’t tried it.

    It’s sweeter and its fruit juice is less acidic than regular lemons, and the pectin content may be different, too.

    One of these days, I’ll try it. If you get to it before I do, be sure to comment below and let me know how it went!

    A row of small jars of clementine marmalade, with a small dish of marmalade in front.

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    A row of small jars of clementine marmalade, with a small dish of marmalade in front.

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    Close up photo of a small, square white bowl of clementines marmalade.

    A row of small jars of clementine marmalade.
    Print Recipe Pin Recipe Save Recipe Saved!
    4.88 from 16 votes

    Easy Clementine Marmalade [Homemade Orange Marmalade]

    If you're enjoying the citrus season and find yourself overly blessed with clementines, this Clementine Marmalade Recipe is a great way to use them up!
    Prep Time15 minutes mins
    Cook Time1 hour hr 5 minutes mins
    Processing Time10 minutes mins
    Total Time1 hour hr 30 minutes mins
    Course: Breakfast, Condiment
    Cuisine: Scottish
    Diet: Gluten Free, Low Lactose, Vegan, Vegetarian
    Servings: 120 - 10 x 8 oz Jam jars
    Calories: 59kcal
    Author: Marie Porter

    Equipment

    • 10 Clean, Sterilized Jam Jars with New Lids I like to have one or 2 extra, just in case.
    • Jar Lifter, Canning Funnel

    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 sharp knife or a mandoline, or - as I did - cut the oranges in half, then put them through the food processor slicing disk.
    • Note: You can cut them a bit thicker for a thick-cut marmalade, but it will take a little longer to cook, than thin slices do.
    • Once sliced, cut each round into 4-5 pieces, place in a large pot.
    • Zest and juice the lemon. Add lemon juice and lemon zest to the pot, along with the water. Bring to a boil over high heat.
    • Once water comes to a hard boil, reduce element to medium heat (or medium low heat, if you have a really hot burner), and simmer for around 45 minutes, or until the orange rinds are very tender.
    • Add sugar, stir well with a wooden spoon to dissolve.
    • Turn the temperature back up, bring the cooking liquid up to a full rolling boil.
    • Continue to boil, stirring constantly until the orange mixture reaches between 220-224 degrees F on a candy thermometer - about 15-20 minutes.
    • Ladle hot marmalade into hot, sterilized canning jars - have about 10 jam jars ready.
    • Use a clean, wet paper towel or clean kitchen towel to wipe down the top of each jar.
    • Affix sterilized lids and jar 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.)
    • Make sure there is enough water to keep the jars completely submerged in boiling water for the full 10 minutes.
    • Carefully remove the hot jars from the water bath. Loosen the rims - to allow water to drain/prevent rusting - and allow to cool overnight.
    • The next day, check all lids for a proper seal: they should have sucked down into a vacuum seal as the jars cooled to room temperature.
    • Tighten all rims and store properly sealed jars in a cool dark place for later use; refrigerate any that did not seal for use in the coming weeks.

    Nutrition

    Calories: 59kcal | Carbohydrates: 15g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 3mg | Fiber: 1g | Sugar: 15g | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg

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    Reader Interactions

    Comments

    1. Patrick Bradshaw

      May 19, 2022 at 8:51 pm

      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!!

      Reply
      • Marie Porter

        May 24, 2022 at 9:42 am

        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.

        Reply
      • Helga

        May 24, 2022 at 9:49 am

        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.

        Reply
      • Karine

        May 24, 2022 at 1:09 pm

        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

        Reply
        • Marie Porter

          May 24, 2022 at 2:07 pm

          You make SUCH good jam, too!

          Reply
      • Ana N

        May 24, 2022 at 6:25 pm

        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.

        Reply
      • Sapphire Rosa

        May 26, 2022 at 1:22 pm

        It’s marmalade, Patrick.

        Reply
      • Alexandra Erin

        May 26, 2022 at 1:37 pm

        5 stars
        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!

        Reply
      • Logan J

        May 26, 2022 at 1:51 pm

        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.

        Reply
      • Jojobinx

        November 30, 2022 at 11:43 am

        5 stars
        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....

        Reply
      • Mollyann Murphy

        December 17, 2022 at 7:39 am

        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 🙂

        Reply
      • CC

        April 16, 2024 at 12:02 pm

        5 stars
        If concerned about too much sugar, add less 🤷‍♀️ I made a half batch and used 3 1/2 cups, mine was Delicious 😋 Thanks

        Reply
    2. VGF

      June 03, 2023 at 3:32 pm

      I just scrubbed my fruit and ground it all in the food processor, peels and all and continued with recipe. Clementines were $1.00/3lb bag and so I got enough to make 12 half pints. And yes, it takes an equal amount of sugar to fruit PATRICK.

      Reply
    3. Nat

      August 17, 2023 at 10:43 am

      5 stars
      In the midst of making two batches of your recipe (altered a wee bit) right now. Smells divine! I did one with clementine and ginger, and the other with cara-cara, lemon, and lime.

      Side note; love the comments, here, hahaha! Don't mess with canners 😂

      Reply
    4. Kelly

      February 05, 2024 at 10:13 am

      5 stars
      Can't wait to try this recipe! I am curious if lime will work as well as lemon. Has anyone tried limes?

      Reply
      • Marie Porter

        February 07, 2024 at 11:05 am

        It works just as well!

        Reply
    5. Vannah

      July 18, 2024 at 8:58 pm

      Hey 👋🏼 I just wanted to say this was such a great recipe. I followed everything in the recipe given except 2 little details. I took about 2 of the cups of water and set it aside with 4 CHAI teabags inside. Added a little bit of homemade spiced vanilla once it was done cooking and it was DELICIOUS !!!! Thank you so much for this recipe.

      Reply
      • Marie Porter

        July 22, 2024 at 2:06 pm

        Thank you!

        Reply
    4.88 from 16 votes (11 ratings without comment)

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