Small Batch Clementine Marmalade
- Remove peels from clementines and lemons. Thinly slice half of the peels (discard remaining half).
- Place slices in a medium pan with water and bring to a boil. Reduce heat, cover, and simmer 20 minutes.
- WHILE slices are simmering, remove seeds and rinds from clementine and lemons. Transfer to a food processor and pulse until desired consistency.
- Add pulp to saucepan. Return to a boil. Reduce heat, cover, and simmer for approximately 15 minutes. Add sugar. Mix to combine. Return to boil, and boil rapidly, uncovered, until mixture thickens, stirring frequently.
- Remove from heat and carefully ladle into jars.
- Seal. Allow to come to room temperature and transfer to refrigerator.
Dixie Crystals Insight
Recipe developed for Dixie Crystals by Paula Jones @bellalimento.
I used 6 clementines, but only had one (luckily very large) lemon. I also added @ 2 tablespoons fresh grated ginger. I used all of the thinly sliced peel of the lemon and the peel of 2 clementines (I scraped the inside of the clementine peels with a veggie peeler to remove the pith.) I did use my food processor to break down the clementines and lemon. The final stage of boiling down took about 20 minutes. The result was a delicious marmalade that was not too sweet and not too tart. I ended up with 3 pint jars. I used it as a filling for stuffed French toast, on top of English Muffins and bagels, and turned it into a glaze for grilled chicken. Great recipe!