Clementine Marmalade Recipe

Its Clementine season! Earlier I feel this year but no complaints here!

The fruit bowl is full and there are lots of sticky fingers everywhere and peel left all over the house but I am content with that because the kids treat them like sweets and gobble them up without me having to nag them.

We were given a whole crate of them the other day, 6 kilos perhaps, not even my locust children could storm though those before they become prey to the fruit flies.

I LOVE preserving! Jams, marmalade's, chutneys and pickles, you name it, I try making it. Its been such a long time since I made any marmalade and its such a nice thing to have in the cupboard for the kiddies breakfast or to offer guests that come to stay. Clementine marmalade it is!

This is such an easy recipe. Its almost a complete cheat to be honest. The hardest part was cutting up the clementines!

Ingredients
1kg washed clementines
1 kg preserving sugar (jam sugar)
2 lemons
2l water


Method 
- Like I said above, cutting is the hard part with this recipe. My memories of marmalade saw the fruit rind cut very thin but this is near on impossible when doing it by hand. Slice the clementines as thin as you can and ti your own taste. Obviously - the larger the pieces that do in the pan, the larger you will have in the end product.

-Place the sliced Clementines into a preserving pan or a heavy bottomed pan with the water and bring to the boil

- Grate the zest of the lemons and then squeeze the juice in

- Once boiling, turn down to a simmer, pop a lid on and leave for the next two hours remembering to go and give it a good stir every 10-15

- Place a saucer into the freezer

- Keeping the heat low,  add the sugar and stir until it has all dissolved

- Turn the heat back up and get the mixture boiling again. You will want to leave it boiling for about 10-15 mins but don't forget to stir.

- Sterilise your jars (about 5 for this recipe) by soaking them in boiled water and then transferring into a warm oven to dry.

- Check the marmalade has set by putting about half a teaspoon of it onto your frozen plate. Wait about a minute and if the marmalade has made a film on top that wrinkles when you push your finger through it then you are good to go!

- Ladle into the warm jars and pop the lids on. Turn the jars upside down for a few minute and then leave them to cool.

There you have it! So so easy! We had a lovely sunny morning here today and had the family sat outside with marmalade on buttery toast... Divine!