Clementine Marmalade

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Clementine Marmalade

 

3 pounds seedless small oranges (clementines, mandarines, tangerines)

2 lemons

16 cups of water

11 cups sugar

 

Wash fruit well. Cut fruit in half from stem to flower end. If fruit are

very small, leave whole and slice as thinly as possible. Remove seeds.

 

Soak sliced fruit in the 16 cups of cold water overnight.

 

Next day, simmer fruit and water in an open kettle until peel is tender

and mixture has reduced somewhat - about 15 minutes. Add sugar - using

the smaller amount for a less sweet marmalade. Stir to dissolve sugar.

 

Over low to medium heat, simmer fruit until gel stage is reached (30-45

minutes - 220 F. on candy/jelly thermometer) - or until mixture is

thickened. I use the 'cold saucer' test. Place a saucer in the freezer

for 20 minutes. Ladle some marmalade on the saucer. If it begins to

thicken, or when the saucer is tilted, the marmalade runs in one thick

stream, it is probably done. When the look of the marmalade 'and' the

temperature reading 'and' the time (30-45 minutes) 'and' the saucer test

all point to 'done', then it is 'done'. Remove pot from heat just as

marmalade seems ready - maybe a bit before soft ball stage. It thickens

and continues to cook after removing from stove.

 

Allow marmalade to stand for one or two minutes, then ladle into

sterilized jars. Process in boiling water bath 15 minutes. Makes about 5

pints.

 

 

 

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