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 am not sure what went wrong. Mine was dark coloured (almost brownish) and tasted over cooked. It never gelled. Its just a soupy liquid with bits floating in it. I make Jam every day… I have never had a jam set in 45 minutes. Any advice? I just wasted $20 in supplies and I really want this lovely coloured jam for our family christmas baskets.
Your recipes look fantastic and am anxious to start with clementine jam
Is it possible to water bath the jams to be canned without loosing the beautiful color or consistency. Thank you, Joanne
I didn’t formulate this for canning Joanne, so I can’t say whether it would be safe. You might check this site for ideas ~ https://pickyourown.org/canningcitrus.php
I’m wondering, can I perserve it? using a water bath and parrifin? It’s been years since I’ve done that, but was wondering. So I can have the stuff year around.
I made it!
Turned out really great, taste-wise!!
It only yielded 1.25 pints though. I’m not sure why.
Making jam is not very exact, and your yield will be affected bu how long you cook it and how juicy your fruit was.
Can i freeze this clementine jam.
I’ve just started making my own jams and canning. Is this a jam that processes well?
Citrus tends to can well because it is acidic. I would follow the recommendations of a reputable site like Pickyourown.org.
Wow this looks so great! I haven’t made my own clementine jam in ages.. but I think it is time to start up again!
I would love to can this. How would I process it to be shelf stable.
I haven’t canned this Cindi, but I know it would have to have a ph of 4.6 or lower to be safe. I’ll refer you to this site for more information :http://pickyourown.org/canningcitrus.php
why can’t i keep my sealed bottles of jam for more than 10 days?
They will most certainly last longer than 10 days, but remember these aren’t canned, Lilian, so they will spoil eventually.
I was just eating a delicious clementine and, since I love to make jams and have a refrigerator full of berries today to do just that, I decided to Google “clementine jam” to see what people are doing…and here you are! I’ve made apple cider jelly the way you describe this jam but using cider instead of whole fruit. Have you tried processing this clementine jam in a boiling water bath? Since I make a lot for Christmas gifts and church fairs, I need to be sure it is sealed and will keep unrefrigerated until opened.
It looks gorgeous and I can’t wait to make some. Clementines have recently reappeared in my favorite supermarkets here in Massachusetts and I’d love to add it to my usual repertoire!
Thanks very much!
Julie in the Berkshires
I always hesitate to give processing directions when I haven’t tried it myself, since there are so many variables and safety issues. I would google it and see if you can find a reputable source for instructions for canning citrus. And I can’t believe you’ve already found clementines, they haven’t appeared here in CA yet!
Hi again Sue,
The good old reliable Ball Fresh Preserving website has several citrus marmalade recipes such as this one for Meyer Lemon Marmalade and I have their blue book in my jamming supplies so I’m good. Here’s their link:
Julie in the Berkshires
Thanks Julie 🙂 I’ve been thinking about doing a lemon jam of some sort for a while.