I love clementines – so sweet, easy to peel and seedless! What’s not to love? I always look forward to this time of year when they are plentiul. When I have an abundance, I love to make up a small batch of this clementine marmalade.
Delicious clementine orange marmalade recipe, flavoured with a little vanilla.
I also love this recipe for marmalade, which adapts to any citrus fruit and to as much (or as little) fruit as you’d like to use. It is also easily made without any added pectin, so you never need to worry about having it on hand.
My marmalade, including some vanilla bean paste
This marmalade can be made in a couple of hours (or less!) and you don’t need to worry about sealing and water baths if you don’t want to. Simply jar it up and keep it in the refrigerator. This marmalade is so easy to make, it’s simple to just make more when you need it.
This marmalade would make wonderful Christmas gifts!
- 10 small clementines (7 for slicing and 3 for juicing)
- 1/2 cup freshly squeezed clementine juice
- Granulated sugar
- Optional: 1 tsp. vanilla or vanilla bean paste, or scrapings from 1 vanilla pod
- If you don’t have a thermometer, place a plate in the freezer now for testing later.
- Slice 7 of the whole, un-peeled clementines as thinly as possible from side to side. Add to a saucepan and cover with cold water. Bring to a boil over high heat then reduce heat to low and simmer for about 10 minutes. Drain water. Again, cover slices with cold water, bring to a boil and simmer for another 10 minutes. Drain water. (This blanching process removes bitterness from the peel).
- Allow slices to cool until easily handled then cut into small dice or pulse in food processor until desired texture achieved. (I like to sliver the solid end pieces into a fine julienne as they look nice in the finished jam. I just dice up the rest of the pieces).
- Weigh orange pieces then add to a large, heavy-bottomed pot (not aluminum). Add the same weight of sugar to the pot as the weight of the cooked orange. Add clementine juice. Stir. (*If you don’t have a scale, you can measure both the fruit and sugar in a measuring cup instead. It won’t be as accurate but should still work).
- Bring to a boil and continue boiling until marmalade reaches gel point (220° F. on a thermometer) or by testing on a cold plate*. This should take about 10-15 minutes.
- Remove from heat. Skim off any foam and discard. Stir in vanilla or vanilla paste, if using. Ladle into prepared, clean jars. Place lid on, let cool slightly then refrigerate for short-term use or prepare with hot water bath for longer storage.
- *To test on a cold plate, remove plate from freezer once marmalade has been boiling for a few minutes. Start testing by dropping a small puddle of marmalade syrup onto the cold plate. Run your finger through the puddle. If the syrup wrinkles up and leaves a clear path where you ran your finger through (doesn’t run back together), it’s done. If it runs back together, keep cooking and re-test until it tests ready.
Hi. Can you tell me about the hot water bath for longer use, please?
Hi John, The process would involve submerging your filled and lidded jars in boiling water for a period of time (usually 5-10 minutes). This process removes any air in the jars. You can find complete details and information by googling “hot water bath canning”.
You’re welcome, Kayleen. Sounds like the perfect use of those mandarines. I use this base method to make marmalade out of just about anything citrus (I like to mix oranges and lemons, as well).
Enjoy your marmalade!
Last week I bought a big bag of mandarin oranges which turned out to be so sour I could not enjoy eating them.
So then I found this recipe.
Now I am happily eating them – spread on toast!
Thanks for a delicious recipe.
I can only see half the recipe and I really want to give it a try, help!
Absolutely, Sarah. Just follow your usual process for sealing and you’re good to go!
Can you can this recipe? I was hoping to seal it in jars as a gift!
Hi Lisa, just chop it all up as is and add it all to the marmalade.
I stumbled onto your site looking for just such a recipe. I am currently making a batch! Just one question..did you remove the fruit (pith and pulp) from the rind after blanching? or just chop “as is” and include in the marmalade?
Marmalade can be a tricky (and frustrating) thing sometimes, Jen. Try heating a single jar in the microwave and adding a little warm water to loosen it. Stir and should be much more manageable for toast etc.
I never manage to get marmalade right.
I made it with clementines, and blood orange juice. It’s a lovely colour. But I think it’s too sticky.
I think I need a new thermometer.
I can imagine how good it smells! Hope you enjoy it – Jennifer
Thanks for the great recipe. I am making this marmalade right now. It’s freezing cold outside, but it smells delicious inside and the bright citrus color is reminding me that Summer will get here eventually!
So glad you tried it and are enjoying it, Paola! Yes, it is a sweet marmalade for sure. I just made a batch with one orange, one grapefruit and one lemon and it was great too. A little more tart.
I saw that we had those exact ingredients in our kitchen and knew i had to make this!… It turned out delicious! Used a scale but actually used a bit less sugar since i simply didnt have enough of it but it is sweet enough as is :) it’s late here and i can’t wait to have some tomorrow for breakfast on toast! Thank you so much
Kind Regards,
Paola
I’ve given a few jars away myself, Betty. Hope you and your family have a wonderful holiday!
What beautiful marmalade! I have a new box of clementines and two weeks of vacation. Some lucky people on my Christmas list may be getting a jar of this! :)
Thanks Helene. This marmalade was easy to make look good (and it tastes so great, too!)
I love your little spoon. You take amazing pictures.