Small Batch Clementine Marmalade

Products Used



    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.
    Imperial Sugar Insight

    Recipe developed for Imperial Sugar by Paula Jones @bellalimento.

    Rate & Review
    or to post comments
    Sophie Githiomi
    Apr 22, 2018

    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!

    Oops.. there is no Spanish translation to this recipe