Sunshine Marmalade (Clementine and Lemon Marmalade)

I love making Jams and Preserves and when it comes to Marmalades I just LOVE it!Staying at a place where the summers of bright sun and citrus fruit are around the corner,I aspired to make some Marmalade!The reason being that I got a crate of the sweetest,seedless,most fragrant and amazing Clementines which further persuaded me to use them effectively!I wanted to make something which would give breakfasts a zing – a tang and kick to start the day on a bright new note!

A Clementine is a hybrid between a mandarin orange and a sweet orange which originated in 1902.They are very sweet and most of the times seedless.The best Clementines are grown in Morocco!

Clementines…

I learnt Marmalade making from my late grandmother.She used to say that if you use more than one Citrus fruit for any Marmalade,you can cut the peel as well and mix into the pan of fruit segments.However I used Clementines and Lemon for an extra zingy taste.But as the skin of Lemons tends to be on the bitter side,I used only the Clementine peel which later tasted absolutely tops!The fruit has natural pectin which sets the jam so  did not use pectin here at all.Using Lemon is an added  advantage as the pectin content is double.I tied up the Lemon seeds or pips in a cheesecloth and added that as well to the boiling fruit which ensured that the Marmalade gelled beautifully!

So let us go through some pointers for success here :

I have used Clementines here but you can use sweet Oranges if you cannot get them.Due to the sweetness of Clementines I used lesser sugar,but if your fruit is of the more sour variety,you will need to use more sugar as we do not want to end up with a bitter tasting Marmalade.

I used Lemon so as to give a tangy kick to the Marmalade.You can omit the Lemon out and substitute with any other citrus fruit like Grapefruit,Limes or Naval Oranges.Sweet Lime (Mausambi) can also be used.

The seeds of the lemon (or whatever fruit you use) need to be tied up in a piece of cloth like a kerchief or cheesecloth.Doing this will draw out all the natural pectin inside the seeds and gel the jam!So you need not use extra pectin.

Store the Marmalade in sterilised glass jars.Never store acidic citrus preserves in plastic as the acid tends to corrode it overtime.

As the solution starts thickening after sometime,ensure that you remove the Marmalade from heat when it has a slightly thick liquid.This is because the jam gels very “tight” on cooling and we do not like to end up with a very sticky and solidified Marmalade.Remember the runnier the Marmalade,the more delicious it would be.

Use an iron based or non stick cooking pot.Never use aluminium based pans as the acid would react with the metal and sometimes cause food poisoning and spoil the Marmalade.

Keep the Marmalade refrigerated at all times.

This recipe was entered for the A to Z Recipe Challenge started by Jolly and Vidya where the recipe had to start with the alphabet C. I thought Candied Peel was the best bet!

Preparation Time : 2 hours

Makes : Approximately 400 gms of Marmalade

INGREDIENTS

10 Clementines (see notes above)

1 Lemon

2 1/2 cups water

1 1/2 cups powdered sugar

METHOD

Wash and peel the Clementines,reserving the peel of 2 of them.Cut the peel into 1/4 inch strips.Now halve and quarter the segments into a cooking pot (non aluminium please).

In the same way,segment the Lemon flesh and add to the pot.Tie up the Lemon seeds in a cheesecloth and add the bag to the pan.

Seeds tied up in a cheesecloth…

The pot of fruit segments and peel..

With the bag of seeds..

Add the chopped peel to the pan along with the water and sugar and place the pan on medium heat.

Bring to a boil and then on simmer mode.Mash the fruit with a potato masher which would ensure you do not get solid pieces in your Marmalade but beautifully soft segments which you would love eating as they are!

Mashing the fruit..

Simmer for an hour during which you will find the water evaporating and the mixture thickening.Remove the bag of seeds and let the Marmalade thicken a little more.

Thickening the Marmalade…

Once you find a thick liquid along with the fruit,take off heat and ladle into sterilised glass jars.Do not overcook.

Seal with the lids and let the Marmalade mature for 4 – 6 weeks.In my case the Marmalade finished in a week,thereafter I made more to last Fall and Winter.

The finished Marmalade…

The lovely golden preserved peel…