Clementine Jam




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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!

Easy no-pectin Clementine Jam

Clementine Jam
Rate this recipe
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Yield: makes approximately 3 cups of jam

Clementine 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.

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.

 

 

Don’t forget to pin this Clementine Jam!

Clementine Jam has a unique, brilliantly fresh flavor that plays well with all kinds of toast, croissants, scones, and biscuits. #jam #preserves #Clementines #citrus #marmalade #canning #winter #breakfast #tangerines #citrusfruit #citrusjam #glutenfree

 

 

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Leave a Reply

127 Comments

  • Reply
    Re
    December 3, 2018 at 6:54 am

    Can i freeze this clementine jam.

    • Reply
      Sue
      December 3, 2018 at 6:55 am

      Yes!

  • Reply
    Sarah
    November 20, 2018 at 2:48 pm

    I’ve just started making my own jams and canning. Is this a jam that processes well?

    • Reply
      Sue
      November 20, 2018 at 6:12 pm

      Citrus tends to can well because it is acidic. I would follow the recommendations of a reputable site like Pickyourown.org.

  • Reply
    Billy
    November 13, 2018 at 10:46 am

    Wow this looks so great! I haven’t made my own clementine jam in ages.. but I think it is time to start up again!

  • Reply
    Cindi Ross
    October 29, 2018 at 11:50 am

    I would love to can this. How would I process it to be shelf stable.

    • Reply
      Sue
      October 29, 2018 at 12:26 pm

      I haven’t canned this Cindi, but I know it would have to have a ph of 4.6 or lower to be safe. I’ll refer you to this site for more information :http://pickyourown.org/canningcitrus.php

  • Reply
    Lilian D'Souza
    October 14, 2018 at 9:58 pm

    why can’t i keep my sealed bottles of jam for more than 10 days?

    • Reply
      Sue
      October 15, 2018 at 6:07 am

      They will most certainly last longer than 10 days, but remember these aren’t canned, Lilian, so they will spoil eventually.

  • Reply
    Julie
    August 22, 2018 at 7:42 am

    Hi 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

    • Reply
      Sue
      August 22, 2018 at 7:53 am

      I 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!

      • Reply
        Julie
        August 22, 2018 at 8:53 am

        Hi 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

        • Reply
          Sue
          August 22, 2018 at 8:56 am

          Thanks Julie :) I’ve been thinking about doing a lemon jam of some sort for a while.

  • Reply
    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! […]

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