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Jaleo's Clementine Marmalade

December 2017


12 clementines
4 cups sugar
1/2 cup fresh lemon juice
3 tablespoons pectin


Start by removing some of the bitterness from the clementines by boiling and shocking them three times. Bring a large pot of water to a boil and boil the clementines. While they are boiling, prepare another bowl of water with ice. After the clementines have boiled for 15 minutes, drain them and plunge them in the ice water to shock them. Boil a fresh pot of water and repeat the boiling and shocking two more times, discarding the boiling water each time. 

After you have removed their bitterness, it's time to make the marmalade. Peel the cooked clementines and dice the peel. Mince the fruit, making sure to keep the juice (throw away any seeds you find). Alternatively, place the clementines in a food processor and pulse until the peel and fruit are both pulpy. Add the peel, fruit, and juice into a medium saucepan and add the sugar, lemon juice, and pectin. Simmer until the mixture is thick, around one hour. Spread on toast or just eat it with a spoon!

You can keep this marmalade in a jar in the fridge for up to a month, or put it in smaller jars and give away to friends and family.