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!
“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 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.
My Citrus Board is one of my favorites, are you following along?
Follow The View from Great Island’s board recipes | citrus on Pinterest.
At first, when it was freshly made, I liked this jam a lot.
I also enjoyed the slight bitterness it had, despite not utilizing the peel.
However, it turned more and more bitter, until it was too bitter for my taste after a few days.
I must also mention that the instructions for removing seeds are inadequate.
I had to look at each segment of clementine carefully, especially letting the light shine through it, to find the seeds.
I even did this twice, finding a few seeds I hadn’t caught the first time.
Cutting the clementine in half really isn’t sufficient in ensuring there are no seeds left.
That said, even though I won’t be making this again, the initial jam, freshly made, was delicious.
Thank you for sharing! ^_^
Can this jam be froze
n? I made it this morning and it is FABULOUS!!!
Yes, you can freeze it, glad you loved it!
This recipe is how i came to know about you? a A blogger here in Québec posted your recipe. I made this jam and fell in love with it! I then looked YOU up and have been following you ever since?
What sure jell recipe should i follow to make a thicker jam to freeze?
Hi Sue,
I want to try this when clementines are in season in 2022. What are your thoughts about adding some diced jalapeños to make it a little sugar & spice?
Thanks for any advice you can give me.
I LOVE your website and am very pleased how delicious they all come out—THANK YOU!
Susan
Hey Susan! I don’t see why you couldn’t add some diced jalapénos to this. I’d add them at the end of the cooking time.
Can you tell me why this needs to live in the fridge and only lasts 10 days? Only because most marmalade’s last a lot longer. I want to give it as gifts but need to make it now for Christmas? Thank you
Sue, if I am going to add pectin, when should I do it and how much pectin? Also, how many cups of juice from the oranges should I have?
Will try this tomorrow. What do you do about the skin around each section of orange?
No need to remove that, it’s fine. Just remove the seeds, for sure.
Quick, easy and most delicious! Made many happy souls!