I always thought marmalade was somewhat hard to make, but when I found a recipe I figured out it was super simple, just time consuming. On the up side if you have some extra clementines that are starting to go bad or you just got to many, either way if you have clementines lying around you should give this sweet clementine marmalade recipe a try. It is sweet but not to sweet, I honestly really liked the flavor if this. I will never be buying store bought marmalade again.
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This recipe only uses 3 ingredients, you heard me right, only 3! I honestly could not believe when I read I had every ingredient in the house right at that one time. Now mind you the ingredients are super simple I would not see why you would go without these for that long anyway. So, the ingredients to make this super simple marmalade is clementine’s, sugar, and water. I use the water from the tap so its ALWAYS there. Sugar is a must in all kitchens, regardless if you are a baker or not. Clementine’s go on sale for real cheap all the time. You can even do a HUGE batch because sometime the boxes are only like $2. Honestly what could go wrong with the saving deal here!?
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The savings along should be a huge interest to you if you like marmalade, just take a few hours out of your day. It’s super worth it. I promise, or your money back! Just kidding.. But lets do some simple math here. A box of clementines lets say on the high end is $3. A bag of sugar is $2. Water you are already paying for so lets say that is free. That is $5. A jar of Marmalade is about $4. With that $5 you can made at least 2 of these recipes and you have so much sugar left over! Or you can also only make one and have some clementines left over and still lots of sugar. Either way you end up with more sugar than you need.
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Put 6 whole clementines into a put that can hold a lot of water.
Pour water over clementines, pour a lot more than I did. You will have to add more water as time goes on.
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Boil for 1 1/2 hours. Boil just water and clementines once boiling turn heat down to a simmer and let go uncovered for an hour and 30 minutes.
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Once time is up, remove the clementines from the water, discard the water. Peel all of the clementines and remove the pith. *the pith is the white part between the peel and the clementine or oranges*
To remove the pith take a spoon or a knife and gently scrape the inside of the peel. Get as much as you can off leaving just the peel. The pith is bitter so you want to make sure you get as much as you can and discard everything that comes off.
Dice the peel into small pieces. Place into a pot that will hold at double what you put in.
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Peel the clementines or cut them apart and place into a blender.
blend the clementines until no lumps remain. This is an important step. It is a lot easier to get all of the juice.
Using a sieve drain as much juice as you can, pressing on the pulp and squeezing the juice out.
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Add the juice to the pot with the peel.
Next add 2 cups of water into pot.
Finally add 2 cups of sugar and return to med-high heat.
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Bring mixture to a boil, stirring constantly making sure to dissolve all the sugar.
Continue to cook on medium-high heat until the temperature reaches 220F. If you do not have a thermometer you can do a wrinkle test, turn off heat put a small amount in a saucer and put into fridge when its cool push your finger along the edge, if it wrinkles you are good, if not turn heat back on and cook for a little longer
Towards the end of cooking the mixture it does start to bubble a lot so use a pot that can at least hold double of what you are putting into it. I was also not stirring aggressively until toward the end where the bubbles starting forming a lot and fast.
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Once you have reached 220F remove from heat and put into a mason jar. Cool completely before using. Stir before using as all of the peel does float to the top.
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Watch the video for a step by step video on how to make clementine marmalade
Recipe
INGREDIENTS: 6 Clementines 2 Cups Sugar 2 Cups water
INSTRUCTIONS: Bring clementine’s to a boil and simmer for 1 1/2 hours, keeping the water above the clementine’s. Once the time is up, remove the clementine’s from the water and discard the water. Peel all of the clementine’s and remove the pith. (The pith is the white part between the peel and the clementine’s or oranges.) To remove the pith, take a spoon or a knife and gently scrape the inside of the peel. Get as much as you can off, leaving just the peel. The pith is bitter, so you want to make sure you get as much as you can and discard everything that comes off. Dice the peel into small pieces. Place it into a pot that will hold double of what you put in. Blend the clementines until no lumps remain. Using a sieve, drain as much juice as you can, pressing on the pulp and squeezing the juice out. Add the juice to the pot with the peel, then add water and sugar. Return to medium-high heat, bring the mixture to a boil, stirring constantly to ensure all the sugar is dissolved. Continue to cook on medium-high heat until the temperature reaches 220°F. Towards the end of cooking the mixture, it does start to bubble a lot, so use a pot that can hold at least double what you are putting into it. Once you have reached 220°F, remove from heat and put into a mason jar. Cool completely before using. Stir before using, as all of the peel tends to float to the top.
This recipe only uses 3 ingredients, you heard me right, only 3! I honestly could not believe when I read I had every ingredient in the house right at that one time.
Bring clementine's to a boil and simmer for 1 1/2 hours, keeping the water above the clementine's.
Once the time is up, remove the clementine's from the water and discard the water. Peel all of the clementine's and remove the pith. (The pith is the white part between the peel and the clementine's or oranges.)
Blend the clementines until no lumps remain. Using a sieve, drain as much juice as you can, pressing on the pulp and squeezing the juice out. Add the juice to the pot with the peel, then add water and sugar. Return to medium-high heat, bring the mixture to a boil, stirring constantly to ensure all the sugar is dissolved.
Continue to cook on medium-high heat until the temperature reaches 220°F. Towards the end of cooking the mixture, it does start to bubble a lot, so use a pot that can hold at least double what you are putting into it.
Once you have reached 220°F, remove from heat and put into a mason jar. Cool completely before using. Stir before using, as all of the peel tends to float to the top.
Video
Man, I gotta tell ya, I’m beyond stoked about this clementine marmalade I whipped up recently. Like seriously, it’s out of this world.
So here’s the deal, I went on a hunt for the juiciest, most flavor-packed clementines I could find. Like, total rockstar status. And let me tell you, when I started peeling those bad boys, the aroma that filled the kitchen was straight up heavenly.
I took my sweet time slicing those clementine segments, making sure to get rid of any pesky seeds. Can’t have any unwanted surprises, ya know? Then I tossed ’em in a pot and let ’em simmer away, filling the entire place with an intoxicating scent that had my mouth watering in anticipation.
Now here’s where the magic happens. I added just the right amount of sugar to let the natural sweetness of the fruit shine through. No overpowering sweetness here, my friend. Just the perfect balance of flavors to make your taste buds sing.
After what felt like forever, the marmalade reached that perfect, luscious consistency I was after. I dolloped that golden goodness into jars, making sure they were filled to the brim. It was like looking at edible art, I tell ya.
And let me tell you, when I finally took a spoonful of that clementine marmalade, it was like a flavor explosion in my mouth. Tangy, sweet, and so darn smooth. Slathered it on some fresh, warm bread? Pure perfection.
So, take it from me, this clementine marmalade is pure gold. If you’re craving a taste explosion that’ll have you hooked, get yourself some clementines, grab a pot, and get cooking. You won’t regret it, my friend. Trust me on this one.
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