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!

Easy no-pectin Clementine Jam

Clementine Jam

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.
https://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.

 

 

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

 

 

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

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Leave a Reply

113 Comments

  • Reply
    Lori
    June 23, 2018 at 9:28 am

    Making this recipe when I get home today. Looks scrumptious. Just a note to those who have been asking about water-bath canning this recipe….yes, you can …..leave 1/4-inch head-space and process for 10 min (adjust for your elevation).

    • Reply
      Sue
      June 23, 2018 at 10:20 am

      Thank you Lori! I’m always hesitant to give advice on canning when I haven’t tried it myself, I appreciate you jumping in :)

      • Reply
        Lori Snyder
        June 23, 2018 at 4:05 pm

        you are most welcome :)

  • Reply
    SharonMunce1952@g
    May 8, 2018 at 2:42 pm

    Hi Sue. After the oranges are peeled do you have to clean the white stuff of the oranges before you puree them ?

    • Reply
      Sue
      May 8, 2018 at 3:08 pm

      Yes, I’d do that if there’s a lot of it, Sharon, it is bitter.

  • Reply
    Diann Athey
    April 9, 2018 at 1:29 pm

    I am really into making curds and jams recently. What are the little jars used in the clementine jam and do they have a lid? Thanks, Dee

    • Reply
      Sue
      April 9, 2018 at 2:13 pm

      Those are Weck canning jars, Diann, and they do come with glass lids with little clips, they come in all sorts of sizes and I love them. Here’s a link to them on Amazon.

  • Reply
    J Doma
    March 3, 2018 at 9:59 am

    Thanks for this recipe. The host school gave our team fruit for our playoff games and I didn’t want the uneaten clementines to spoil, there were lots of them, so I made this jam. Excellent taste!

    • Reply
      Sue
      March 3, 2018 at 10:25 am

      So glad it worked out for you, enjoy!

  • Reply
    Rebecca
    February 23, 2018 at 1:56 pm

    Can it be water bath processed for a longer shelf life?

    • Reply
      Lori
      June 23, 2018 at 9:31 am

      yes you can, leave 1/4-inch headspace and then water bath process for 10 min (adjust time for your elevation

  • Reply
    Charlene McHugh
    January 27, 2018 at 12:55 pm

    Thank you so much for this recipe. I am wondering why the Clementines need to be fully pureed before they are cooked. I prefer to make “preserves” with various fruits, so I’m wondering if I could put them in the pot and crush them somewhat with a potato masher. That is how I make my blueberry, strawberry and other preserves. Do you think I could do this?

    • Reply
      Sue
      January 27, 2018 at 3:49 pm

      I think that method would work find too, Charlene ~ let us know how it goes.

  • Reply
    Janell
    January 22, 2018 at 6:21 pm

    Hi
    Would love to know if this jam can be frozen and then thawed later…..

  • Reply
    Dot
    December 28, 2017 at 5:28 pm

    Thank you for this recipe…have a newbie question– should the skin be removed before puréeing?

    • Reply
      Sue
      December 28, 2017 at 7:25 pm

      Yes, this jam is made with the pulp of the fruit, not the peel.

      • Reply
        Alicia
        July 7, 2018 at 9:50 am

        So, are we peeling the clementines, removing the pith, and then removing the “skin” on each section of the clementines to get just the pulp of each section? I’m sorry, betweenthe comments and your recipe instructions itis not clear.

        • Reply
          Sue
          July 7, 2018 at 10:32 am

          Hey Alicia ~ you’re peeling the clementines, and then just removing the seeds, that’s it. The easiest way I’ve found to remove the seeds is to cut the peeled clementine in half and pick any seeds out. Hope this helps!

  • Reply
    LEE EDWARDS
    December 23, 2017 at 9:08 am

    Hi. I am needing to make a clemintine puree for a cheesecake. I only have the juice of the clemintines and zest. Would this recipe work ( thicken) with those ingredients as well as the sugar and lemon juice? I would need it to set with gelatin inn the cheesecake?

    • Reply
      Sue
      December 23, 2017 at 9:16 am

      No, that won’t thicken on its own, Lee, you’d need some sort of thickening agent like cornstarch.

  • Reply
    Claire
    December 21, 2017 at 1:16 pm

    HEllo i want to say you thaï a site colt Your photo and the texte.’
    http://cookomix.com
    Serach »confiture de clémentines « .sorty i am french.
    Good night

    • Reply
      Sue
      December 21, 2017 at 1:37 pm

      Thank you so much for letting me know Claire, it’s the wild west out there on the Internet these days!

  • Reply
    Becky U
    December 1, 2017 at 5:58 pm

    I made this today and it is fabulous. I did use the Splenda/sugar blend (1/2 cups) and it set up beautifully. Thank you for this recipe.

    • Reply
      Sue
      December 1, 2017 at 6:08 pm

      That’s really nice to know about the Splenda,Becky, I’m sure lots of others are wondering if that would work ~ thanks!

  • Reply
    Lorrese
    November 23, 2017 at 3:54 pm

    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.

    • Reply
      Sue
      November 23, 2017 at 3:55 pm

      It makes me so happy to read comments like this, thanks Lorrese. Happy Holidays!

  • Reply
    Gemma
    November 23, 2017 at 9:32 am

    Made this today for Christmas gifts, it is super delicious!

    • Reply
      Sue
      November 23, 2017 at 9:33 am

      I’m so glad, this is such a unique gift!

  • Reply
    Chloe
    November 12, 2017 at 6:27 am

    Gonna try this with 20 pounds of fresh picked Satsumas from a local orchard here in Texas! I’ve never made jam so say a prayer for me/ wish me luck! Lol

    • Reply
      Sue
      November 12, 2017 at 7:20 am

      oh wow that sounds like quite a delicious project, I bet it will be amazing with fresh picked citrus ~ keep us posted on your progress!

  • Reply
    Kacy
    October 1, 2017 at 6:05 am

    Can this recipe be canned? I want to gift it for Christmas, but a 10 day shelf life won’t work.

    • Reply
      Lee Ann
      December 18, 2017 at 4:05 pm

      Did you can it?

  • Reply
    Holli
    June 5, 2017 at 10:16 am

    I would like to try this as well. Just curious, about how many jars does one recipe make?

    • Reply
      Sue
      June 5, 2017 at 10:28 am

      The yield is about 3 cups of jam, Holli, which is about 4 of my little jam pots.

  • 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
        Rose
        November 29, 2017 at 12:31 pm

        Hi, I must not have the best food processor because my jam, after processing and cooking, was still pretty pulpy. However, while still hot, I put it in my blender and it came out silky smooth!! Just remember to take the “plug” out of your blender and cover the opening with a towel or cloth to keep it from erupting. I use this method for creamed soups, etc., anything I want to be smooth and creamy. Blending while hot makes it happen!

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