Clementine Jam
Clementine Jam has a unique, brilliantly fresh flavor that plays well with all kinds of toast, croissants, scones, and biscuits. It's not a marmalade because there's no bitter peel involved, it's a thick no-pectin jam bursting with sunny citrus that takes just 30 minutes on the stove.
Servings: 3 cups
Ingredients
- 3 pounds clementines
- 1 cup sugar
- juice of 2 lemons
Instructions
- Peel the clementines and cut each one in half through the middle to check for seeds.
- Put the fruit, in batches if necessary, in the bowl of a food processor and process until smooth.
- Pour the puree into a heavy pot and add the sugar and lemon juice. Bring the mixture to a boil, then turn down the heat a bit and boil for about 30-40 minutes, stirring fairly often. Do not cover the pot!
- The liquid will foam up at first, but will eventually get absorbed. The mixture will start to thicken and get a little deeper and glossier when it is ready. I like to freeze a small plate and test the jam by dropping some onto it and letting it cool. If the jam firms up, it's done. If not, keep boiling a little longer.
- When it is done, ladle it into clean jars and let cool on the counter. When it reaches room temperature, cover and refrigerate. It will keep at least 10 days in the fridge.
Notes
- Your jam will only be as good as your fruit. We've all had those clementines that don't measure up, so skip those and try to find fruit with great juicy flavor. It shouldn't be too hard, tangerines are in season right now.
- I didn't use pectin, but if you want a super firm jam, you can use some Low Sugar Pectin (I use Sure Jell brand, in the pink box.)
- The longer you cook the jam, the thicker it will be when it cools. I like to test by putting a small plate in the freezer and then dropping a bit on the cold plate. If the jam jells when it cools, it's done.
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