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?
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This recipe was SO good I made several batches. I think I’ll experiment with grapefruit and lemons too.
Hi Sue, Wish I had found your five (5) recipes a few months ago when I was frantically looking for recipes to use up my three (3) bags of Cuties…lol
I ended up just eating them out of hand and giving the rest to a friend.
I am pinning your (5) recipes for future use, because living in California, in the San Joaquin Valley, I always buy these little beauties when I find them at a good price in the store.
I just love your website…such wonderful recipes. I have been baking for over 65 years and you have such great recipes. I just wish I had another 50 years ahead of me so I could try all of your mouthwatering recipes.
Thank you again for your lovely website. Wishing you many more years doing what you love to do.
Blessings to you and yours in the years ahead.
This was a fantastic recipe. I was visiting my daughter who had a pound of clementines we wanted to finish up so I cut your recipe to a third and added a tsp each of ground cinnamon and ginger and the result was delicious with homemade biscuits.
I bet it was so good on those biscuits! Thanks for the feedback 🙂
Yummy! Can this recipe be canned, so that it is self stable?
Thanks,
Dara Lavallee
Hi Dara,
I processed this jam in a water bath canner and it looks and tastes as good as it did 6 months ago. Admittedly, I have only 1 jar left because it was SO good!
Victoria
My previous comment should say beauties not besties. And the recipe will go into my favorites not onto. Silly auto correct!
I’d love to post the pictures.
This is an excellent recipe. The jam tastes like eating fresh clementines, especially cold from the fridge. What a great idea for Christmas clementines! I love eating them and buy alot when they’re in season. Now I’ll buy more so I can preserve these besties in a lovely jam. This recipe is definitely going onto my favorites. Thanks for sharing Sue!
Hello! I made this last night with Satsuma Mandarines from our yard. The taste and color are perfect but mine never set properly even after simmering / boiling for close to an hour. It thickened some but is still drippy. Any thoughts on why that might be?? I was careful to remove all the white pithy strings before I puréed the fruit. Does the pith hold some of the natural pectin?
The jam will thicken as it cools Nadia, so if you’ve been cooking it that long, just cool it and refrigerate.
How many jars does this make
It makes 3 cups, Carmen, so it will depend on your jars. Mine are about 1/2 cup each.
I might have slightly mis-read the receipe. I have about 7 cup / 1 1/2 litres of liquid simmering away. Not sure exactly what i started with -it came from a mix bargin bag of clementines and tangerines which i though weighed 3lbs. But i think it may be nearer 4 1/2 lbs. I think i might simmer it down to about 5 cups and then try the jam test. If it fails i will freeze it in portions and use it in a meringue dessert. Or maybe turn it into curd
OMG This is so delicious! Just disappointed it makes so little. Will definitely be making again but maybe double quantity so I can share it with friends and family. Too nice to share the 3 pots I’ve made this morning.