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.
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!
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.
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.
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.
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!
Ingredients
- 3 pounds clementines
- 1 cup sugar
- juice of 2 lemons
Instructions
- Peel the clementines and cut each one in half through the middle to check for seeds.
- Put the fruit, in batches if necessary, in the bowl of a food processor and process until smooth.
- 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!
- 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.
- 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.
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.
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118 Comments
Julie
August 22, 2018 at 7:42 amHi Sue,
I was just eating a delicious clementine and, since I love to make jams and have a refrigerator full of berries today to do just that, I decided to Google “clementine jam” to see what people are doing…and here you are! I’ve made apple cider jelly the way you describe this jam but using cider instead of whole fruit. Have you tried processing this clementine jam in a boiling water bath? Since I make a lot for Christmas gifts and church fairs, I need to be sure it is sealed and will keep unrefrigerated until opened.
It looks gorgeous and I can’t wait to make some. Clementines have recently reappeared in my favorite supermarkets here in Massachusetts and I’d love to add it to my usual repertoire!
Thanks very much!
Julie in the Berkshires
Sue
August 22, 2018 at 7:53 amI always hesitate to give processing directions when I haven’t tried it myself, since there are so many variables and safety issues. I would google it and see if you can find a reputable source for instructions for canning citrus. And I can’t believe you’ve already found clementines, they haven’t appeared here in CA yet!
Julie
August 22, 2018 at 8:53 amHi again Sue,
The good old reliable Ball Fresh Preserving website has several citrus marmalade recipes such as this one for Meyer Lemon Marmalade and I have their blue book in my jamming supplies so I’m good. Here’s their link:
https://www.freshpreserving.com/meyer-lemon-marmalade—ball-recipes-br3587.html
Thanks again,
Julie in the Berkshires
Sue
August 22, 2018 at 8:56 amThanks Julie :) I’ve been thinking about doing a lemon jam of some sort for a while.
Freezer Jam - The Nerdy Cajun Chef
August 7, 2018 at 2:30 am[…] Clementine Jam: If you’re a citrus lover, this jam is for you AND is pectin-free! […]