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Small Batch Clementine Marmalade
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Small Batch Clementine Marmalade
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Spread this spunky small batch clementine marmalade on your favorite breakfast breads (bagels, toast, croissants) or use as a topping on ice cream.

Prep time
Bake/Cook time
4 cups
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Small Batch Clementine Marmalade
Extra Fine Granulated Sugar
Prep time :
Bake/Cook time :
Yield :
4 cups



  1. Remove peels from clementines and lemons. Thinly slice half of the peels (discard remaining half).
  2. Place slices in a medium pan with water and bring to a boil. Reduce heat, cover, and simmer 20 minutes.
  3. WHILE slices are simmering, remove seeds and rinds from clementine and lemons. Transfer to a food processor and pulse until desired consistency.
  4. 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.
  5. Remove from heat and carefully ladle into jars.
  6. Seal. Allow to come to room temperature and transfer to refrigerator.


Recipe developed for Imperial Sugar by Paula Jones @bellalimento.

This Small Batch Clementine Marmalade recipe has been submitted by one of our Imperial Sugar friends and has not been tested in our kitchen. If you have any problems with this recipe, or would like to give us your feedback, please email us by clicking here.

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