Clementine Jam

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!

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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