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 clementine jam waking up their morning toast? The color is gorgeous and the flavor is pure fresh 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. This unique citrus jam makes a thoughtful gift for someone who could use a little touch of winter sunshine.
what you’ll need to make clementine jam
- 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!
how to make clementine jam (it’s easy!)
- Remove the peels from your fruit. Cut the clementines in half crosswise to reveal any seeds to discard.
- Puree the fruit.
- Add the sugar and lemon juice and boil the puree for 30-40 minutes, or until thickened.
- Transfer to jars to cool, then refrigerate.
the secret to a sweet clementine jam
Taste your fruit! If your fruit is sweet and juicy, your jam will turn out perfectly. Any variety of tangerine can 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!
more citrus recipes to try
- Fresh Tangerine Cake
- Gluten Free Tangerine Cake
- Candied Orange Peel
- Orange Cardamom Crumb Cake
- Orange Creamsicle Cake
- 10 clever uses for that orange in your stocking
- Chocolate Dipped Orange Shortbread Cookies
“Here it is years after your first post-just finished my first batch using this recipe. It is absolutely awesome and it looks beautiful in the jars! It has an amazing taste. My friends and family will love it.”
Lorrese
Clementine Jam
Ingredients
- 3 pounds sweet juicy 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. Clementine jam can be frozen for longer storage.
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.
H E L P! Please. I tripled the recipe because we had so much fruit on our clementine tree. I also had a ton of seeds and didn’t want the pulp in there for my son who can be picky. How much pectin do I add?
This recipe doesn’t include pectin, and I don’t recommend tripling it because it can take too long to cook down. You might divide it and use a large pot to speed the process. And the fruit pulp gives this jam body, so I don’t recommend straining it out.
So could this be amped up a bit? Seems like a waste of peel..what about rasping the outer peel of the fruits and combining that with the sugar to infuse more intense flavor . Anyone ?
You can add peel, but you might actually consider very thinly slicing it, rather than grating, for a different texture.
Can this recipe be put in a water bath?
I don’t see why not, and I’m going to try it. It certainly meets the acid-containing requirements. I’ll process for 10 minutes.
Can this be made in a jam/jelly maker? (Ball freshTECH Automatic Jam and Jelly Maker)
I don’t know, maybe a reader will know…
Sunshine in a jar in less than an hour! Amazing. And it looks so pretty, too! I was afraid it would darken during cooking, but it didn’t. This delightful jam couldn’t be easier or quicker. I halved the recipe and got exactly 2 jelly jars full. It set up perfectly, is fresh tasting, sweet but not too sweet, and the lemon juice gives it a little “twang.” We’ve enjoyed it on biscuits, English muffins and toast. One jar is almost gone already! I can always count on your recipes; thanks for another one!
How much lemon juice? My lemons with produce between 1/4-1/2 cup EACH. Probably that is too much?