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


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


  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.


  • 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


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72 Responses to Clementine Jam

  1. Nina says:

    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

    • Sue says:

      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 :)

  2. Mireia says:

    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!

  3. Christina says:

    Just made this today and OMG, so good.

  4. Mom beto says:

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

  5. Kirsten says:


    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

  6. Dee says:

    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

  7. gabriela says:

    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


    • Sue says:

      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!

    • Owly says:

      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.

  8. Joyce Thomas says:

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

  9. Taryn Barclay says:

    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?

    • Sue says:

      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.

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

  11. aline says:

    en français les commentaires seraient mieux Merci

  12. Adina says:

    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.

    • Sue says:

      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 :)

  13. 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!

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

  15. Barely Vegan says:

    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).

    • Sue says:

      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!

  16. 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!

  17. Susan says:

    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!

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

  19. 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….

  20. 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!

    • Sue says:

      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!

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

  22. Adina says:

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

  23. Bita says:

    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.

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

  25. Mary R. Paik says:

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

  26. Mary says:

    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!

    • Sue says:

      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!

  27. tricia says:

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

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

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

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

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

  32. Amy says:

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

  33. 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. :)

  34. clare says:

    Love that luminous color!

  35. 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

  36. 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?

  37. 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!

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

  39. 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!

  40. Oh this jam is sunshine in a jar!

  41. 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!

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