December 11, 2007
Clementine marmalade
Clementines are a good idea in theory. They're inexpensive this time of year and stores practically thrust a box into your hands as you walk out. Please take these -- we can't eat them all!
Then you get them home and it seems like you eat a clementine with every meal. Your hands are orange and your desk is sticky. Yet there are still about six thousand clementines in the box. Then one gets the ick. You get rid of him quickly, but it's too late, he's contaminated the others. Before long, you have a clementine retirement community. They get soft, fuzzy, squishy and just a touch fetid. Like grandpa.
I wasn't going to let that happen this year. I resolved after this week's Sunday shopping trip that we would not lose a single clementine comrade this year. But what can you do with 36 clementines? I figured if you can make marmalade out of oranges, then you can make it out of clementines too. I turned to Google for assistance.
There are apparently times when Google can't help you. Yes, it's true. For example, traditional clementine marmalade recipes are not readily available online. You can find instructions for a refrigerator version (who wants a fridge full or jars?). Or one that omits the pectin -- which, I'll admit, with a high-pectin fruit like citrus, isn't really necessary, but who wants to take a chance on ruining a vat full of marmalade? Or a third recipe which chokes on Internet Explorer and freezes your browser. And a whole list of places who want to sell you jars of the stuff. But nothing like what I was looking for.
So I had to wing it. Here's my very own, brand new recipe for clementine marmalade. And yes, it worked. It jelled like jelly should and the lids popped so no one will contract a holiday case of Christmas botulism.
Clementine marmalade
This marmalade isn't overly-sweet -- it still has some of the classic bitterness of citrus marmalade.
2 pounds (about 12) clementines
9 cups sugar
Juice from 1 lemon
1 package of powedered pectin
1 teaspoon of cinnamon
1/4 teaspoon of ground cloves
1/4 teaspoon of ground ginger
1/2 teaspoon of butter
Peel the clementines and slice the fruit across the sections; making coarse chunks and discarding the seeds. Pulse the peel in a food processor until it is in small, but recognizeable, pieces. Put the fruit and peel in a large saucepan with 6 cups of water and simmer for 1-2 hours until the peel is tender and falls apart when you pinch a piece. Stir in the sugar, lemon juice, spices and pectin.
When the sugar has dissolved, increase the heat and boil rapidly, stirring frequently for about 30 minutes, or until set. Add 1/2 teaspoon (no more!) of butter to bring down the foam. The marmalade is set when a spoonful of cooled jelly on a cold plate starts to form a skin.
Pour into sterilized jars and put on the lids and screw tops. Put the jars into a pot of boiling water for ten minutes. Take them out of the water bath and let them sit. You should hear all of the jar lids pop as they seal. Any that don't pop should be stored in the fridge and eaten within 2-3 weeks. Jars which have sealed properly will keep on a cool, dry shelf for a year.
Makes about 12 half-pint jars.
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