Thursday, June 19, 2014

Canned Clementine Marmalade

This past winter the family and I were loving the abundance of affordable tasty clementines available in all of the local grocery stores.  Like consuming 10-12 pounds of clementines a week, loving them!  But there came a time when I bought them and they just weren't disappearing from the basket as quickly.  

So, I decided to make some Canned Clementines also known as mandarin oranges in the canned fruit section of the grocery store and then I thought, oooh maybe some clementine jam?  and then I found and adapted this recipe.  And this is a very easy recipe to assemble since you don't have to peel the clementines!

-about 3 lbs. seedless clementines {it doesn't need to be exactly 3 lbs; just around there}
-2 3/4 to 3 cups sugar {depending on how sweet you like it}
-4 tbsp lemon juice

1. Prepare water bath canner and jars.
2. Wash all clementines.  Quarter the whole clementines, checking each quarter for any seeds {they are supposed to be seedless, but is a watermelon ever really seedless?  No, and neither are all clementines}
3. Place quartered clementines into food processor.  
4. Pulse clementines until they are the texture you'd like.
5. Place sugar and lemon juice in a large pot, top with processed clementines.
6. Cook mixture over high heat until boiling.
7. Reduce heat to low and simmer for 50-60 minutes, uncovered.  Stir occasionally.
8. Ladle mixture into prepared canning jars, leaving about 1/4 inch headspace.  Place in prepared water bath and process for 5 minutes.  Remove jars to a wire rack of clean kitchen towel to seal and cool.

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