12 Days of Christmas Recipes, Day Nine: Clementine Marmalade

‘Tis the season for boxes of clementines and this marmalade, with only 2 ingredients, is a perfect seasonal recipe to make as hostess gifts. It’s a tart condiment for turkey and chicken or spoon it over baked brie and surround with crackers for an appetizer.

18 clementines                                      18

4 cups granulated sugar                      1000 mL


Wash about 5 small glass condiment jars in hot soapy water. Rinse well and drain on a towel.

Place a small saucer in the freezer.

In large saucepan, bring 6 cups of water to boil. Meanwhile, wash clementines. Cut off both tough ends and slice into thin rounds.

Add clementine slices to water and bring to boil over high heat. Reduce heat to medium and cook at a fast simmer about 25 minutes or until clementine rinds are fork tender.

Increase heat to medium high and add sugar, stirring to dissolve sugar. Cook, stirring often until mixture thickens and darkens slightly, about 45 minutes.

To test for doneness, spoon a little marmalade onto the frozen plate and place in the freezer for 2 minutes. If the marmalade wrinkles and doesn’t run, it’s done.

Spoon marmalade into prepared glass jars, leaving about ½ inch space at top. Cover and let cool completely.

When cool, refrigerate for 1 month or freeze for up to 4 months. Makes about 5 one-cup jars.

– Bonnie Baker Cowan