Marmalade of Clementines

Marmalade of Clementines

Marmelade clementineMarmelade clementineJust a warning: this recipe can taste extremely well (and it’s usually not an expression we normally in the part of the world I live in). Clementines must be organic in this recipe, as it is the whole fruit that is used. My version is not extremely sweet (you can adjust it yourself with more sugar), but it is mild, aromatic and begs to be eaten, either on bread, and perhaps even better on waffles or pancakes. Normally I do not use the “white” part from citrus fruits as they are bitter, but in this case bitterness matches the mild flavour of the other parts. I use vanilla and star anise, but for example if you are festive at x-mas, a cinnamon stick might help.

Marmelade clementineMarmelade clementineIngredients

500 gr clementines – eco
250 grams of sugar
1 vanilla pod
1 star anise
1 pinch salt
2 tablespoons water

How to

I wash my clementines, cut them in halves, remove the seeds and then cut them into thin slices. Split your vanilla and scrape out the seeds. Put everything in the recipe in a pot and simmer over low heat for an hour. When everything looks good, you can choose to make your jam a little thicker with some cornstarch or pectin. The version you see here may well hold 14 days in the refrigerator, but you can also consider using a Marmelade clementinerpreservative. Probably the jam is eaten before the 14 days, but of course, if it is to be a gift;-)

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