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
- 3 pounds sweet juicy clementines
- 1 cup sugar
- juice of 2 lemons
- 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.
- 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.
Questions and Reviews
Oh my sweet goodness, Sue! This jam is so beautiful — I can’t stop staring! The bright color puts a smile on my face for sure. I want to spread it over everything! Pinning. 🙂
I love that — there’s nothing more I could want from my posts than to put a smile on my readers’ faces.
Love that luminous color!
Tangerines are a little brighter than oranges, I love it too 🙂
It is so pretty!
This jam is absolutely gorgeous, Sue!! That color is just beautiful and I love clementines, so I bet it tastes just as good (if not better) than it looks! I want to slather this stuff on everything.. or just eat it straight by the spoonful! Pinned! Cheers, my dear!
P.S. I made your swirled bark over the weekend, it was AMAZING! <3
Thanks Cheyanne, I bet you had fun with that bark. Have a wonderful week!
The color alone is enough to make we want to make this jam. I love clementines or any citrus so I know I would love this. Beautiful! If we lived next to each other maybe you would share a jar with me?
We really need to move closer together, how about we meed somewhere in the middle?
I am seriously thinking about summer 2016 🙂 Put me on your schedule!
Wow! this sounds both easy and amazing. I love anything citrus-y, and my mind is racing thinking of all of the ways in which I could use this. Pinning!
Thanks Pattie, my mind is racing too, for one thing, I think it’d be great in a simple thumbprint jam cookie…
What a delicious idea! Never imagine of making clementine jam – pure genius Sue!
Oh wow, this is so gorgeous, what a great idea! I love simple homemade jams and the idea of clementine is perfect right now. Pinning this to make asap!
Oh this jam is sunshine in a jar!
This is gorgeous, sounds delicious and would be a perfect way to cheer up any morning! I love that it can be made so quickly too!
Thanks Chris, I’m thrilled with it, it just gives me another way to enjoy citrus!