Yield: a little over a pint (about 20oz)
1 pound clementines
1 pound sugar
1 lemon (juice only)
water as needed
- Put a plate in the freezer. This will make sense later in the recipe.
- Thinly slice your clementines. When it comes to the ends lay them flat and cut them into julienne.
- Put all of the clementines in a larger pot than you may think you may need. Preferably a heavy bottomed pot.
- Cover them by about 2-3 inches of cold water. Bring just to a boil and drain them off.
- Repeat step 3 two more times.
- After the last boil, add the clementines back to the pot with the sugar, lemon juice and enough water to cover by about 1 inch this time.
- Bring it to a boil and then reduce the heat to a low simmer. The low simmer is much more important as the marmalade gets closer to the end of cooking and gets very thick. Be very careful not to scorch it! That sugar is just dying to turn to caramel on you!
- When the marmalde is very thick and the bubbles are getting bigger and shiny keep your eye on it because it's pretty close to being done.
- Pull that plate from the freezer and test your marmalade. Put a little teaspoon on the plate and let it cool all the way. Tip your plate to the side and see if it flows at all. If it runs right down the plate, keep cooking. If it stays put and just tilts a little, look for it to form a little skin that then wrinkles as it tilts. When you hit that stage your done!
- Put it in the refrigerator or process it into a jar(s).
***Note: This recipe will pretty much work with any type of citrus fruit including grapefruits and kumquats.