Lemon Clementine Marmalade Food

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.

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).

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.

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.

LEMON MARMALADE

Steps:

• Chill a saucer in the freezer, ready for checking the setting point of your jam. Wash the lemons and remove the top 'button' which would have been attached to the stalk. Put the lemons in a large saucepan with 2.5 litres water. Bring to the boil, then cover the pan and simmer for 2½ hrs or until the lemon skins are lovely and tender, and can be pierced easily with a fork.
• When the lemons are cool enough to handle, remove from the saucepan. Measure the cooking liquid - you'll need 1.5 litres in total. If you don't quite have this, make up the difference with water. If you have too much liquid, bring to the boil and reduce to the required amount.
• Halve the lemons and remove the pips - reserving the pips and any lemon juice that oozes out during the process. Cut the lemon peel and flesh into strips, as thick or thin as you like. Put all of this, including any juices, back into the pan. Put the pips in a small piece of muslin and tie up with string. Add this to the pan, as the pips will aid the setting process of the jam.
• Add the sugar and bring to the boil, stirring until it has completely dissolved. Boil rapidly for about 20 mins until setting point is reached. Test the setting point by dropping a little marmalade onto the chilled saucer, allowing it to cool for 1 min, then pushing gently with your finger. If the marmalade crinkles, the setting point is reached; if not, continue to boil and check again in a few mins.
• Leave to cool for 10-15 mins (this will prevent the lemon shreds sinking to the bottoms of the jars), remove the muslin bag, then gently stir in one direction to disperse any scum (small air bubbles on the surface). Pour jam into warm sterilised jars and seal straight away.

CITRUS MARMALADE

Steps:

• Cut the citrus: Using a sharp knife, slice off the top and bottom of the citrus so it sits sturdily on the cutting board. Slice off the peel and white pith in sections, starting at the top and following the curve of the fruit. (You should have a pile of peels and a few naked fruit.)
• Thinly slice the peels (with the pith) no thinner than 1/8 inch and no thicker than 1/4 inch, place them in a large bowl and set aside.
• Halve the fruit and remove any visible seeds. Thinly slice about 1/4-inch thick (white membrane and all), removing any seeds you might have missed. Add the fruit to the peels, and cover with 3 to 5 cups of water, taking note of how much water you used. Let this sit for at least 8 hours and up to 24 hours in the refrigerator. (This will help extract the pectin slowly as well as soften the peels.)
• Make the marmalade: Place a small plate in the refrigerator to chill. (You'll use this later.)
• Place the peels, fruit and water in a large pot. Add enough water to bring the total to 6 cups and bring to a strong simmer over medium-high heat.
• Cook the citrus until the peels have begun to soften and turn translucent, and the liquid has reduced by about three-fourths, 40 to 50 minutes.
• Add sugar and any add-ins and continue to cook, stirring occasionally at first, then more frequently as the marmalade cooks and the juices thicken. Continue until most of the liquid has evaporated and the peels are totally softened and almost completely translucent, another 40 to 50 minutes.
• As the marmalade cooks, the liquid reduces, the sugars thicken and the natural pectins activate. You'll notice the liquid go from a rapid, rolling boil with smaller bubbles to a slow, thick, tarlike boil with larger bubbles: This is the stage at which it's most important to stir constantly along the bottom of the pot to prevent scorching and sticking. (Sugar is heavier than water and will concentrate at the bottom of the pot, making the fruit more likely to burn.) It's also the stage at which splattering may occur, so take care in stirring.
• When the marmalade reaches this point, add lemon juice and continue to cook, stirring constantly until the jam has returned to its previously thickened state, about another 5 minutes. At this stage, the mixture should look thick and viscous with bits of the peel floating around. The peels will never break into the liquid as with a jam: This is O.K.
• To test the jam's thickness, spoon a bit onto the chilled plate, return it to the refrigerator and chill for 2 minutes. Drag your finger through it: It should hold its shape on either side without appearing watery or runny. If it's not there yet, cook it for a few more minutes.
• Remove from heat and discard the vanilla bean, if used. Divide among jars, leaving 1/4 inch of space at the top, and seal immediately. Can the marmalade (our How to Make Jam guide has detailed instruction), or store in the refrigerator.