The Easiest Homemade Clementine & Ginger Marmalade
I get a much more delicious marmalade at a fraction of the cost and with hardly any effort.
I love preserving, particularly in winter when it is cold outside there's something comforting about the process and winter makes me want to stockpile homemade foods so I chose to make marmalade with along with fresh bread, cakes and pies.
The wonderful smell of it simmering away on the stove leaves your house smelling wonderful for hours, which is enough to brighten up even the most miserable, wet day.
You can make marmalade with pretty much any citrus fruit, this clementine marmalade is really delicious and Its a great way to use them up if like me you’ve ended up with a few too many, and it makes a lovely homemade gift.
I made six Weck jars with a little bit left over. It's simple enough to halve the recipe to just make a couple of jars, or to double it if you want to make a large batch to give away.
You can easily do a couple of simple flavour variations too – instead of adding ginger add about five split cardamom pods to tea infuser or muslin cloth tied and add to the pan for clementine cardamom flavour, or mix in a dash of whisky or Cointreau once the marmalade has reached setting point.
- 1 kg clementines
- 3 large lemons, juice and pips
- 2 inch fresh root ginger
- 2 litres water
- 1 kg granulated sugar
Scrub the clementines clean, remove the stalks. Peel half of the clementines, slice the fruit and add to your heavy base pan. The remaining half cut into thin slices, no more than a couple of mm thick; then cut the slices into small pieces - the size of the pieces of zest will be the size of the pieces of shred in the marmalade so you can slice them really finely if you like small bits, or thicker if you prefer a chunkier marmalade. Add to the pan and add the grated ginger.
Juice the lemons into the pan (pips removed)
Add the water to the pan then bring to the boil. Turn down to a gentle simmer and cook for 2 hours, until the peel is tender.
Sterilise about 6 jam jars and lids by washing them in hot soapy water, rinsing well, then placing in a low oven until dry. I just leave them in the oven until needed. Place a couple of saucers in the freezer.
Add the sugar to the pan and place over a gentle heat. Stir until the sugar has completely dissolved then turn up the heat. Cook at a rapid boil until the marmalade reaches 105C/221F, about 10-15 minutes.
To check if the marmalade has reached setting point, remove the pan from the heat and place a teaspoonful on one of the frozen saucers, place in the fridge for a minute then push at it with a fingertip; if the surface wrinkles when pushed then it is ready. If not, bring it back up to a rapid boil for another five minutes then test for a set again.