Clementine marmalade

Clementine marmalade

By
From
Sicily
Makes
1.5 kg

We loved this bright orange, bittersweet marmalade for breakfast on yoghurt when we were in Sicily. It is equally at home spooned over the Marsala Semifreddo, over ricotta or mascarpone, in the Clementine and Almond Slice or just on toast. The perfume of bubbling clementines fills the house as you make it.

This will be a loose-set marmalade and fairly low in sugar compared to traditional varieties. There isn’t enough sugar to enable the jars to be kept safely out of the fridge, but since we’re only making a small batch it doesn’t take up too much room.

Ingredients

Quantity Ingredient
1kg clementines
2 lemons, juiced
1 litre water
400g granulated sugar

Method

  1. Remove the stalks and hard knobbly bits at the top of the clementines and cut in half, keeping the skin on. Now roughly chop into smaller pieces by hand or in a food processor. The pieces should be no bigger than 1 cm cubes. Put them into a large heavy-based saucepan with the lemon juice and water and bring to the boil. Turn the heat down to a simmer and allow the mixture to bubble away slowly for 1 hour. By this time the skins should have softened so that you can squash them easily with a spoon against the side of the pan and the marmalade will have thickened to a soft, runny set.
  2. Next add the sugar and stir through. Bring to a rapid boil for around 5 minutes or until the sugar has dissolved. Pour into clean, warm jars (I do this by rinsing them out with hot water from the kettle) and screw on the lids. Allow the jars to cool and keep in the fridge for up to 1 month.
Tags:
Italy
Italian
Sicily
Sicilian
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