Clementine Marmalade Food

ABSOLUTELY FAIL-PROOF EASY MARMALADE

Steps:

• Take the 6 citrus fruits and wash well, removing any blemishes.
• Cut into quarters, and place in a food processor.
• Chop until finely ground, skin and all.
• For an optional extra add some crystallized ginger.
• Boil with the 1 kilo of sugar, stirring occasionally with a wooden spoon, for 20 minutes.
• It splatters, so be careful.
• This quantity fills about 5 x 340 gram jars.
• Do not double the ingredients, rather make two batches.
• It never goes dark and lasts for up to 6 months in the refrigerator without the need to sterilize the bottles.

CLEMENTINE MARMALADE

Steps:

• Scrub the clementines clean, remove the stalks and use a sharp knife to chop them into thin slices, no more than a couple of mm thick; then cut the slices into small pieces - the size of the pieces of zest will be the size of the pieces of shred in the marmalade so you can slice them really finely if you like small bits, or thicker if you prefer a chunkier marmalade. Reserve the pips then tip the sliced clementines and any juice into a large, heavy bottomed saucepan.
• Juice the lemons into the pan, reserving the pips; then place the reserved lemon and clementine pips into a piece of muslin cloth, tie it tightly and place in the pan. Alternatively you can use a tea infuser.
• Add the water to the pan then bring to the boil. Turn down to a gentle simmer and cook for 2 hours, until the peel is tender. At this point you can remove the pan from the heat, cover, and set aside overnight before proceeding; or you can proceed straight away.
• Remove the bag of pips from the pan and allow to cool until you can safely handle it. Squeeze the bag over the pan making sure that you extract as much juice as possible.
• Sterilise about 6 jam jars and lids by washing them in hot soapy water, rinsing well, then placing in a low oven until dry. I just leave them in the oven until needed. Place a couple of saucers in the freezer.
• Add the sugar to the pan and place over a gentle heat. Stir until the sugar has completely dissolved then turn up the heat. Cook at a rapid boil until the marmalade reaches 105C/221F, about 10-15 minutes.
• To check if the marmalade has reached setting point, remove the pan from the heat and place a teaspoonful on one of the frozen saucers, place in the fridge for a minute then push at it with a fingertip; if the surface wrinkles when pushed then it is ready. If not, bring it back up to a rapid boil for another five minutes then test for a set again.
• Once the marmalade has reached setting point, remove from the heat and leave to settle for 15 minutes before ladling it into the warm sterilised jars (never pour hot jam into cold jars). Place the lids on and set aside until cool. Store in a cool, dry place.

CLEMENTINE MARMALADE RECIPE

Steps:

• Wash the oranges and lemons, discarding any stickers before doing so.
• Slice the oranges thinly - about 1/8 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.

CLEMENTINE MARMALADE

Steps:

• Scrub & rinse clementines, place in water in a large soup pot (NOT aluminum).
• Squeeze lemon - reserve juice. Bundle the lemon seeds with cheesecloth and tie it off. Add bundle of seeds and the halved lemon to pot.
• Cover the pot and simmer for 2-3 hours until fruit is soft.
• Remove pot from heat, cool overnight; discard bundle of lemon seeds, do not strain liquid.
• Scoop fruit out of the liquid into a large bowl. Halve the clementines, scoop pulp and seeds (if any) into a strainer set over the pot that was used to boil the fruit. Save all peels. Rub pulp through strainer.
• Add sugar and lemon juice to pot. Heat gently, stirring until sugar dissolves, then boil for a few minutes.
• Meanwhile, finely slice clementine peel then stir into boiling sugar-lemon syrup. Continue boiling until marmalade reaches setting point (220*F at sea level) then remove pot from heat, skim foam, and let pot sit for 10-15 minutes to distribute peel evenly.
• Fill hot, sterilized jars; seal with two-part lids; process in boiling-water bath for 15 minutes (sea level).
• Label jars; store in cool, dark place.
• SUGGESTION: Use small decorative jars and make Gift Baskets (along with other kitchen preserves or mixes).

CLEMENTINE & COINTREAU MARMALADE

Steps:

• Scrub clementines in warm soapy water, rinse, then halve and squeeze juice into a large pan. Scoop out the pulp and any seeds, then tie in the muslin, as before. Shred the peel. Add both to the pan with the lemon juice and water, then leave to steep overnight.
• Put the pan over a medium heat and bring up to a simmer. Cook, uncovered, until the peel is soft, about 30-45 mins. Squeeze as much liquid from the muslin bag as possible. Discard the bag. Weigh the mixture - you should have around 1.15kg.
• Put the pan over a low heat, then add the sugar. Heat gently until sugar has dissolved, stirring occasionally, then bring up to a good rolling boil. Cook for 15 mins, then check for a set (see Step 5). If not at setting point, boil (see Know how) for a further 2 mins and check again. Repeat until setting point has been reached.
• Add Cointreau, taking care, as marmalade will bubble up. Allow to stand for 15 mins or until beginning to thicken. Transfer to sterilised jars, then seal.
• To test the setting point: take the pan off the heat and allow the bubbles to subside. Take a plate from the freezer and spoon a little liquid onto the plate, then return to the freezer for 1 min. Push the marmalade along the plate with your finger. If setting point has been reached then the marmalade surface will wrinkle slightly and the marmalade won't run back straight away. If it's not at setting point, return to the heat and boil again for 2 mins before re-testing. Repeat until setting point is reached. If you have a sugar thermometer, setting point is reached at 105C, but it's good to do the plate test as well.

BEST CLEMENTINE MARMALADE

Steps:

• Scrub & rinse clementines, place in enough water (about 5 cups) to cover in a large non-aluminum soup pot.
• Squeeze lemon - reserve juice. Bundle the lemon seeds with cheesecloth and tie it off. Add bundle of seeds and the halved lemon to pot.
• Cover the pot and simmer for 2-3 hours until fruit is soft. Keep checking to make sure the water does not completely evaporate, add more if needed as the bottom will scorch and ruin the recipe.
• Remove pot from heat, cool overnight; discard bundle of lemon seeds, strain liquid.
• Halve the clementines, scoop pulp into a blender or food processor. Set aside peels.
• In a blender or food processor, blend clementine pulp on medium-high for 40 seconds or until smooth.
• Add sugar, blended pulp, remaining four cups of water and the reserved lemon juice to pot. Heat gently, stirring until sugar dissolves, then boil for a few minutes.
• Meanwhile, finely slice clementine peel then stir into boiling marmalade mixture. Continue boiling until marmalade reaches setting point (220°F at sea level) then remove pot from heat, skim foam, and let pot sit for 10-15 minutes to distribute peel evenly. SEE NOTES.
• Fill hot, sterilized jars; seal tightly with two-part lids; process in boiling-water bath for 15 minutes (sea level). You should hear occasional popping as the filled jars cool and the lids invert.
• Label jars; store in cool, dark place.
• Note: Reaching the setting point may take some time, often 20min or more. To test the marmalade, put a drop on a plate and set in freezer until it's at room temperature (only a minute or so) and take it out, if it's jelly-like and not runny you've got it, this is especially helpful if you're not at sea level plus or minus 2,000ft.
• Note Note: While boiling the marmalade mixture, use the longest spoon you have, stir very often but gently because you don't want hot sugary mix to burn you. Sugary mixtures retain heat longer and the burn can be quite intense.

LEMON - CLEMENTINE MARMALADE

Steps:

• Scrub the lemons, remove any stems or blemishes. cut each in quarters on the long axis, then slice them very thinly (I use a japanese mandolin set on thin) and remove and reserve the pips.
• Scrub the clementines, cut the same way as the lemons. Save the pips in the same manner.
• Using cheesecloth, make a loose bundle of the lemon and clementine seeds, tie it with string and leave a long leash so you can tie it off to your pan handle.
• Set the shaved citrus in a pan, cover with the water, and set the bag of seeds into it. Let is set at room temperature, covered, overnight.
• 8 hours later, pour the citrus and water into your large heavy pan, add the bundle of seeds and tie it off to the pan handle. Add the apple peel and turn the heat on under it to medium and let it come up to a simmer.
• Once it's slowly boiling, add the sugars and the brandy. let it continue to cook for about an hour, then set the thermometer in and turn the heat up slightly and start watching the temperature. Stir constantly, and skim foam which develops on the top.
• have 8 8-ounce jars and maybe a couple of 4-oz jars sanitized and ready. I wash mine, then set them on a tray in a 250 oven so they are ready when I am.
• Once the thermometer reads 215 F, add the vanilla extract* and butter, and fish out and discard the apple peel and bag of pips. Continue to cook and stir until it hits 220, then ladle into prepared hot jars, lid up, and process for 10 minutes.
• This is a medium-set marmalade, with no graininess and a good balance of flavor with less bitterness if you use Meyers than if you use commercially shipped lemons.
• * I make my own vanilla extract, and once in a while I will pull one of the vanilla beans out of the jar of extract and snip the end off and just squeeze the vanilla seeds from it into the jam instead of using extract. It adds another visual element, with the tiny black seeds swimming in the marmalade.

SMALL-BATCH MANDARIN ORANGE (OR CLEMENTINE) MARMALADE

Steps:

• Remove peel from all fruit, being careful to remove only the colored part from the lemon, and slice the peel thinly, using scissors or a sharp knife. Place slivers in a small non-reactive pan with the water, bring to a boil. Reduce heat, cover, and simmer 20 minutes.
• Remove and discard white pithy rind and seeds from the lemon. Chop orange and lemon pulp finely in a food processor or with a sharp knife.Add to the saucepan, return to a boil, reduce heat, cover, and simmer 20 minutes.Add sugar to mixture, return to boil, and boil rapidly, uncovered, until mixture forms a gel, about 10 minutes, stirring frequently. Remove from heat.
• Ladle into hot jars and process 10 minutes in a boiling water bath.

CLEMENTINE MARMALADE RECIPE

Steps:

• Wash and dry the fruit, and cut in halves or quarters.
• Set a sieve over a bowl and line it with a large double layer of muslin.
• Working over the sieve, juice the fruit, scouring the shells as you go, and dropping the pips, squeezed flesh and membranes into the cloth. In the case of loose skinned citrus such as clementines it is easier to quarter them, use a teaspoon inserted between the skin and the flesh to pick up a strip of membrane large enough to grip, then use your fingers to tear out the interior of the fruit, leaving a tidy shell.
• Reserve the juice squeezed from the fruit.
• Tie all the residue into a loose bag and put it in a preserving pan with the apple juice and water.
• Shred the skins as finely as you like and add the peel to the pan. Leave to soak for several hours or, better still, overnight.
• Bring to the boil, reduce the heat and simmer uncovered until the peel is meltingly tender and the liquid has reduced by half - usually about 2 hours, but sometimes more. Cover the pan if too much evaporation is occurring before the peel is tender.
• Remove the bag of pips and bits and squeeze the liquid out of it back into the pan. Discard the contents of the bag.
• Add the sugar to the pan, plus the reserved juice and lemon juice.
• Bring slowly to the boil, stirring until the sugar has dissolved completely. Raise the heat and boil hard until setting point is reached, usually about 10 minutes. Allow to cool and thicken a little before stirring the clementine marmalade to re-distribute the peel, before potting in sterilised jars.