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
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.
That’s really nice to know about the Splenda,Becky, I’m sure lots of others are wondering if that would work ~ thanks!
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.
It makes me so happy to read comments like this, thanks Lorrese. Happy Holidays!
Made this today for Christmas gifts, it is super delicious!
I’m so glad, this is such a unique gift!
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
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!
Can this recipe be canned? I want to gift it for Christmas, but a 10 day shelf life won’t work.
Did you can it?
I would like to try this as well. Just curious, about how many jars does one recipe make?
The yield is about 3 cups of jam, Holli, which is about 4 of my little jam pots.
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
Diabetic here…any substitute for sugar? Truvia maybe ? It looks so tempting, might just up the insulin anyway. Thanks in advance
I make jam all the time without any sugar, I say go for it, just make sure your clementines are sweet.
Thanks. Husband just bought a bag….srarting it now
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
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 🙂
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!
You can use a blender, or a hand held immersion blender Mireia.
Sure! Thank you so much 🙂
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!