Clementine Jam

Easy no-pectin Clementine Jam
A deliciously fresh tangerine jam to brighten up your winter mornings!

Clementine Jam has a unique, brilliantly fresh flavor that plays well with all kinds of toast, croissants, scones, and biscuits.  It’s not a marmalade because there’s no bitter peel involved, it’s a thick no-pectin jam bursting with sunny citrus that takes just 30 minutes on the stove.

Easy no pectin clementine jam

Who wouldn’t want this bright jam waking up their morning toast?  It’s unusual, too, so I think it would make a nice last minute holiday gift.  You’ll need 3 pounds of clementines, (they’re often sold in 3 pound bags) the juice of 2 lemons, and a cup of sugar — that’s it!

Sunny orange Clementine Jam

The peeled fruit is pureed, then cooked on the stove for about 30-40 minutes, just until it sets.  The color is gorgeous and the flavor is pure clementine.  I only use a cup of sugar, and a good dose of lemon juice, so there is a nice balance of sweet and tart.  The natural pectins in the fruit are enough to thicken it so I didn’t need to add any.

Peeled clementines for clementine jam

Any variety of tangerine will work for this jam.  They peel easily and are often seedless.  I cut each one in half through the middle to check for seeds anyway.

A quick and easy no-pectin recipe for Clementine Jam

Personally I’m not a big fan of the bitterness of marmalades, and this is a nice alternative.    As with so many of my homemade jams and curds, this clementine jam can do double duty as a filling for desserts, too.

Making fresh Clementine Jam

If you like this idea, try my Pink Grapefruit Habanero Jam — it’s the spicy version and would also make a fabulous gift.  And my latest citrus jam is the gorgeous Blood Orange Jam ~ this one is like nothing you’ve ever tasted!

Clementine Jam

Yield: makes approximately 3 cups of jam

Ingredients

  • 3 pounds clementines
  • 1 cup sugar
  • juice of 2 lemons

Instructions

  1. Peel the clementines and cut each one in half through the middle to check for seeds.
  2. Put the fruit, in batches if necessary, in the bowl of a food processor and process until smooth.
  3. Pour the puree into a heavy pot and add the sugar and lemon juice. Bring the mixture to a boil, then turn down the heat a bit and boil for about 30-40 minutes, stirring fairly often. Do not cover the pot!
  4. The liquid will foam up at first, but will eventually get absorbed. The mixture will start to thicken and get a little deeper and glossier when it is ready. I like to freeze a small plate and test the jam by dropping some onto it and letting it cool. If the jam firms up, it's done. If not, keep boiling a little longer.
  5. When it is done, ladle it into clean jars and let cool on the counter. When it reaches room temperature, cover and refrigerate. It will keep at least 10 days in the fridge.
http://theviewfromgreatisland.com/clementine-jam/

notes:

  • Your jam will only be as good as your fruit.  We’ve all had those clementines that don’t measure up, so skip those and try to find fruit with great juicy flavor.  It shouldn’t be too hard, tangerines are in season right now.
  • I didn’t use pectin, but if you want a super firm jam, you can use some Low Sugar Pectin (I use Sure Jell brand, in the pink box.)
  • The longer you cook the jam, the thicker it will be when it cools.  I like to test by putting a small plate in the freezer and then dropping a bit on the cold plate.  If the jam jells when it cools, it’s done.

Easy no-pectin Clementine Jam

 

My Citrus Board is one of my favorites, are you following along?

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76 Comments

  • Reply
    Lynn Shofner
    April 21, 2017 at 4:26 pm

    Has anyone measured the amount of puree per making? I have a lot of puree in my freezer and I would like to try this. Thank you

  • Reply
    Fran clark
    March 25, 2017 at 4:44 am

    Diabetic here…any substitute for sugar? Truvia maybe ? It looks so tempting, might just up the insulin anyway. Thanks in advance

    • Reply
      Sue
      March 25, 2017 at 6:44 am

      I make jam all the time without any sugar, I say go for it, just make sure your clementines are sweet.

      • Reply
        Fran clark
        March 25, 2017 at 10:12 am

        Thanks. Husband just bought a bag….srarting it now

  • Reply
    Nina
    January 20, 2017 at 5:53 am

    Thank you for a great recipe , just made this using up clementines left over from Xmas , got three jar , looks and tastes great thank you so much , much better than the marmalade I was going to make
    From :isle of north uist outer Hebrides Scotland

    • Reply
      Sue
      January 20, 2017 at 7:45 am

      Hello Nina ~ you live in such a beautiful place! I’m so glad you loved the jam. Now you’ll have to send me your favorite shortbread recipe :)

  • Reply
    Mireia
    January 16, 2017 at 7:32 am

    OH this jam looks delicious! I would like to try to do it, no sorry, I have to do it! :)
    Its colour is beautiful and say “please eat me with just a toast!”
    I have just one problem… I don’t have a food processor. How can I make the purée instead, please? Thank you Sue!

    • Reply
      Sue
      January 16, 2017 at 7:39 am

      You can use a blender, or a hand held immersion blender Mireia.

      • Reply
        Mireia
        January 17, 2017 at 10:18 am

        Sure! Thank you so much :)

  • Reply
    Christina
    January 8, 2017 at 9:20 am

    Just made this today and OMG, so good.

    • Reply
      Sue
      January 8, 2017 at 10:43 am

      I’m going to make blood orange jam this week!

  • Reply
    Mom beto
    December 20, 2016 at 2:19 pm

    How far in advance can I make these to give away? Or how long will they keep? Thanks so much

    • Reply
      Sue
      December 20, 2016 at 2:24 pm

      I’m going to say a few weeks in the refrigerator. It should freeze well, so that’s an option, too.

  • Reply
    Kirsten
    December 3, 2016 at 9:39 am

    Hello!

    This looks wonderful and am definitely going to this for small xmas presents. One question, I’m in the Uk and we don’t normally deal with qualities such as cups- how much in oz’s/lbs in a cup of sugar? Thanks! X

    • Reply
      Sue
      December 3, 2016 at 9:43 am

      Hi Kirsten ~ 1 cup of sugar is 200 grams, or 7 ounces (7.1 to be exact!)

  • Reply
    Dee
    October 24, 2016 at 5:10 pm

    Can you tell me approximately how many cups of the purée you get from 3 lbs. of cle mies? We have a couple of tangerine trees & don’t really know how many of the fruits would make up the 3 lbs. Thanks

  • Reply
    gabriela
    April 21, 2016 at 7:14 pm

    hi! it looks beautiful, here in lima, peru is mandarin season so im definitely making this jam next week! i have one question, do you know how much time it lasts if i close it and i boil the jar?
    check my website! here in lima i have my own jams and marmalades business http://www.fb.lcom/mermelorris

    thanks!

    • Reply
      Sue
      April 22, 2016 at 7:57 am

      Hi Gabriela — I’m afraid I haven’t canned it so i can’t say for sure, please keep us posted if you experiment, and enjoy your clementine season!

    • Reply
      Owly
      January 13, 2017 at 4:55 am

      I process my jams and jellies 10-15 minutes in a hot water bath on the stove, take out, they pop when sealed after cooling, let set overnight then put in cellar. Most Ball Canning books give times for each type of preserves. Hope this helps.

  • Reply
    Joyce Thomas
    April 1, 2016 at 2:06 pm

    This looks awesome! Do you think it would work about the same with navals?

    • Reply
      Sue
      April 1, 2016 at 2:23 pm

      I don’t see why not, Joyce. I know you can do this with grapefruit, and I’ve used blood oranges, too.

  • Reply
    Taryn Barclay
    March 21, 2016 at 2:26 pm

    Hi Sue,

    So I made your cranberry curd and it was amazing. I just tried this recipe, I substituted honey for the sugar and it is so bitter. Do you think that could be reason?

    • Reply
      Sue
      March 21, 2016 at 2:34 pm

      Hmmm, I don’t think that could be. All I can think of is that the clementines were bitter themselves, for some reason there were seeds in your puree? I find clementines notoriously variable, sometimes they are amazing, but toward the end or beginning of the season they aren’t so great.

  • Reply
    Julia @ HappyFoods tube
    January 5, 2016 at 9:10 am

    Never tried a clementine jam but this looks good. It’s already on my To Do list! Thanks for the inspiration!

    • Reply
      Sue
      January 5, 2016 at 1:54 pm

      Thanks Julia – I’ve never seen it anywhere else, it just seemed like it needed to be made :)

  • Reply
    aline
    December 29, 2015 at 9:10 am

    en français les commentaires seraient mieux Merci

  • Reply
    Adina
    December 28, 2015 at 2:08 am

    Hi Sue. I made this jam last week and it is AMAZING! My husband has been eating it every morning since he discovered the first jar in the fridge, there is only half a jar left anyway from the two I had. That is the only problem with the recipe: two jars are just not enough! I will have to make a second batch soon and maybe manage to take some pictures as well.

    • Reply
      Sue
      December 28, 2015 at 7:59 am

      Oh thanks so much Adina — I love to hear this! I ended up giving away one of my jars, and the other one went way too quickly, time for another batch here too :)

  • Reply
    Coffee and Crumpets
    December 23, 2015 at 6:46 am

    What a gorgeous pot of jam! I’m a big citrus person and love this season. This clementine jam is just beautiful, and delicious too!

    • Reply
      Sue
      December 23, 2015 at 9:39 am

      Thanks C&C! I have to agree, citrus season is really special.

  • Reply
    Dawn @ Words Of Deliciousness
    December 22, 2015 at 6:28 pm

    I love the color of this jam. It sounds amazing. I love that it has so few ingredients and is so simple to make.

    • Reply
      Sue
      December 23, 2015 at 9:55 am

      I love nothing better than to come up with a recipe that has such a glorious color!

  • Reply
    Barely Vegan
    December 22, 2015 at 5:32 pm

    Ugghh, you ever got that feeling when you see what someone else did and you’re like ” Dang! Why didn’t I think of that?!”? That’s how I felt as soon as I saw the title for this post. Haha!! I’m serious! I love making jam at home and I love clementines. Why haven’t I tried making clementine jam?! Genius! This looks very vibrant and beautiful and tasty. I can’t wait to try the recipe. This jam would probably taste great in those little thumb print cookies (i think that’s what they’re called).

    • Reply
      Sue
      December 22, 2015 at 6:27 pm

      I HATE that feeling too ;) Let me know what you think if you try this, and definitely let’s do those thumb prints with this jam!

  • Reply
    Melanie @ Melanie Cooks
    December 22, 2015 at 2:43 pm

    What a cheerful sunny color – I’d so look forward to spreading it on my morning toast! I love orange jam – this would also be a great addition to a cheese tray!

    • Reply
      Sue
      December 23, 2015 at 9:56 am

      I’ve never had orange jam, gotta try that.

  • Reply
    Susan
    December 22, 2015 at 11:43 am

    What a beautiful color in this jam, Sue. The recipe sounds so easy and I just happen to have a BIG bag of clementines in my frig :) I just love clementine time of year! Not only are the delicious, they’re so darned cute!

  • Reply
    Angie@Angie's Recipes
    December 22, 2015 at 9:31 am

    Look at that gorgeous colour! It must be very delicious, Sue.

  • Reply
    suzanne neuman
    December 22, 2015 at 9:20 am

    One of the recipes talked about spices??? Which ones ? I am wondering if you have ever made Tomato Preserves?? My mother used to make. She always put a lemon slice on the top.. Another thought would be you could put wax on the top to seal. Thanks….

  • Reply
    Geraldine | Green Valley Kitchen
    December 22, 2015 at 8:29 am

    Gosh, Sue, this jam is such a gorgeous color. Love that there are only 3 ingredients and no pectin. Do you think they would work with Cuties – I see bags of those in the market lately. Pinning!

    • Reply
      Sue
      December 22, 2015 at 8:48 am

      I used some farmer’s market clementines, and some cuties. The issue with cuties, I find, is that they can vary a bit in quality. As long as they’re juicy and they taste great, go for it!

  • Reply
    Jennifer @ Seasons and Suppers
    December 22, 2015 at 2:55 am

    Absolutely beautiful! I can’t get enough clementines these days, so I now I’d love this jam :)

  • Reply
    Adina
    December 21, 2015 at 11:17 pm

    I love this jam, amazing color. I am buying more clementines today, I promise!!!!

  • Reply
    Bita
    December 21, 2015 at 11:11 pm

    Thank you – this is bright and cheery! I am not normally a jam person since I’m already too sweet, hee hee, but I am quite tempted to give your a try. Thanks for sharing.

  • Reply
    Gerlinde @Sunnycovechef
    December 21, 2015 at 9:20 pm

    This looks fantastic Sue, I will make it after the holidays. I like homemade jams and marmelade.

  • Reply
    Mary R. Paik
    December 21, 2015 at 7:13 pm

    Cool ideas, this looks so delicious, love a lot!!!

  • Reply
    Mary
    December 21, 2015 at 5:51 pm

    This looks wonderful! I just have one question, did you take the fruit out of the skin? Or just peel the outer peel? I have been following your blog for a while and love to try a lot of your recipes. Thanks for sharing them!

    • Reply
      Sue
      December 21, 2015 at 6:00 pm

      I peeled just the outer peel Mary, but I did try to remove any extra stringy white part, too. And thanks so much for following along!

  • Reply
    tricia
    December 21, 2015 at 4:52 pm

    Can this be hot water processed to make it shelf stable? Thanks!

  • Reply
    Cathleen @ A Taste Of Madness
    December 21, 2015 at 4:14 pm

    Can you believe I have never tried making jam?? This looks so good!

    • Reply
      Sue
      December 21, 2015 at 5:27 pm

      I am a lazy jam maker, Cathleen, so you can count on my recipes to be super easy!

  • Reply
    Jennifer Farley
    December 21, 2015 at 2:11 pm

    This is so amazingly vibrant and beautiful! What a lovely idea.

  • Reply
    Kathy @ Beyond the Chicken Coop
    December 21, 2015 at 1:59 pm

    The color is amazing! I love marmalades so I’m certain this would be delicious.

    • Reply
      Sue
      December 21, 2015 at 3:48 pm

      I guess I should give marmalades another try, but the rind just puts me off…thanks for stopping by Kathy.

  • Reply
    Diane {Created by Diane}
    December 21, 2015 at 1:49 pm

    so pretty and I bet DELICIOUS! I just love jam :)

  • Reply
    Amy
    December 21, 2015 at 1:15 pm

    Hey, this is an excellent idea. I can’t believe I never thought of this.

    • Reply
      Sue
      December 21, 2015 at 1:24 pm

      I’ve made hot pepper grapefruit jam, and of course lots of citrus curds, but never anything quite like this.

  • Reply
    Lauren Gaskill | Making Life Sweet
    December 21, 2015 at 12:45 pm

    Oh my sweet goodness, Sue! This jam is so beautiful — I can’t stop staring! The bright color puts a smile on my face for sure. I want to spread it over everything! Pinning. :)

    • Reply
      Sue
      December 21, 2015 at 1:30 pm

      I love that — there’s nothing more I could want from my posts than to put a smile on my readers’ faces.

  • Reply
    clare
    December 21, 2015 at 11:26 am

    Love that luminous color!

    • Reply
      Sue
      December 21, 2015 at 1:29 pm

      Tangerines are a little brighter than oranges, I love it too :)

  • Reply
    Monique
    December 21, 2015 at 11:24 am

    It is so pretty!

  • Reply
    Cheyanne @ No Spoon Necessary
    December 21, 2015 at 11:19 am

    This jam is absolutely gorgeous, Sue!! That color is just beautiful and I love clementines, so I bet it tastes just as good (if not better) than it looks! I want to slather this stuff on everything.. or just eat it straight by the spoonful! Pinned! Cheers, my dear!
    P.S. I made your swirled bark over the weekend, it was AMAZING! <3

    • Reply
      Sue
      December 21, 2015 at 1:36 pm

      Thanks Cheyanne, I bet you had fun with that bark. Have a wonderful week!

  • Reply
    Tricia @ Saving room for dessert
    December 21, 2015 at 11:00 am

    The color alone is enough to make we want to make this jam. I love clementines or any citrus so I know I would love this. Beautiful! If we lived next to each other maybe you would share a jar with me?

    • Reply
      Sue
      December 21, 2015 at 11:01 am

      We really need to move closer together, how about we meed somewhere in the middle?

  • Reply
    Pattie @ Olla-Podrida
    December 21, 2015 at 10:58 am

    Wow! this sounds both easy and amazing. I love anything citrus-y, and my mind is racing thinking of all of the ways in which I could use this. Pinning!

    • Reply
      Sue
      December 21, 2015 at 11:08 am

      Thanks Pattie, my mind is racing too, for one thing, I think it’d be great in a simple thumbprint jam cookie…

  • Reply
    2 sisters recipes
    December 21, 2015 at 10:57 am

    What a delicious idea! Never imagine of making clementine jam – pure genius Sue!

  • Reply
    Meghan | Fox and Briar
    December 21, 2015 at 10:53 am

    Oh wow, this is so gorgeous, what a great idea! I love simple homemade jams and the idea of clementine is perfect right now. Pinning this to make asap!

  • Reply
    Laura (Tutti Dolci)
    December 21, 2015 at 9:12 am

    Oh this jam is sunshine in a jar!

  • Reply
    Chris Scheuer
    December 21, 2015 at 9:03 am

    This is gorgeous, sounds delicious and would be a perfect way to cheer up any morning! I love that it can be made so quickly too!

    • Reply
      Sue
      December 21, 2015 at 9:08 am

      Thanks Chris, I’m thrilled with it, it just gives me another way to enjoy citrus!

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