Clementine Marmalade

Posted On January 31, 2008

I had an excess of clementines, and a deficit of marmalade: it seemed like a simple solution…! I juiced the clementines, and heated the juice in a pan with water. I chopped the skin in a variety of sizes for added texture, and boiled the whole mixture till the skin was soft. I added sugar and lemon juice.

It tasted good, but was too thin: I boiled it for another hour, by which time it had reduced to the right consistency. I could’ve added more sugar, but it would’ve been too sweet. By this stage it was a dark orange colour, and smelt wonderful. I put it in warmed jars, and it went very well on toasted bread for breakfast the next morning.