Clementine Ginger Marmalade
Servings: 4 cups
Calories:
Ingredients
- 2 pounds clementines
- 6 cups water
- 4 cups white sugar
- 1 1-inch knob ginger, peeled and finely chopped
- ½ teaspoon coarse kosher salt
- 1 piece of cheesecloth and string
Instructions
- Halve and juice the clementines. Measure the amount of juice. Place the juice in a large pot.
- Using your fingers, remove the membranes and seeds from the hollowed shells and tie up in a piece of cheesecloth. Add the cheesecloth filled with clementine membranes and seeds to the pot containing the juice. (I had about 2 cups of juice.) Set aside.
- Cut the peel of the clementines into matchsticks. Put the strips of peel into the pot along with the juice and cheesecloth containing the membrane and seeds. Pour over the water. You want the water and juice to cover the strips of peel. Bring to the boil and then simmer gently until soft and tender, 45 to 60 minutes. The peels should be nice and tender.
- Remove from the heat. Allow to cool until the bag is cool enough to squeeze. You can also cover it and leave the marmalade to sit overnight.
- Once cooled, squeeze the pectin-packed packet cheesecloth into it the juice and peels. Stir together and then add the sugar; stir well until dissolved.
- Place a wire rack on a rimmed baking sheet. Place several small plates in the freezer to use later to test the consistency of the marmalade.
- Prepare your jars. To pre-sterilize jars using a pot of boiling water, place the cleaned jars right-side-up on a rack or I often will use a clean kitchen towel and fill the jars and canner with enough water to cover the jars by at least 1 inch. Bring the water to a boil and then boil for 10 minutes (at altitudes less than 1,000 feet elevation).
- Do not boil the lids. When you are ready to fill the jars, remove the jars one at a time with the canning tongs, carefully emptying the water from the jars them back into the canner. Let the jars air dry and sit undisturbed until you’re ready to fill them.
- Return the peels, sugar, and liquid to the heat. Add the chopped ginger and stir to combine. Bring to a boil rapidly until the marmalade reaches 220°F. If you don’t have a thermometer to confirm this, put a teaspoonful of the marmalade on to a cold saucer and put in the fridge for a minute or so. If it crinkles when you run a finger through it, and your finger leaves a clear line in the preserve, it's ready. If not, check it every five minutes or so. The peels will be shiny and glass-like.
- Remove the marmalade from the heat. For each jar, insert a canning funnel and carefully ladle in the jam, allowing at least 1/4 inch of headroom. Clean the rims of the jars with a clean, damp towel, and tightly secure the lids. Without cooking in a hot water canner, it’s best to store this jam in the refrigerator.
- That’s it. You’ve made marmalade!