You can use any sort of citrus fruit you like (or a mixture). A kitchen scale is recommended, to get the ratio of fruit to sugar correct which will ensure a nice, gelled consistency to your marmalade. This marmalade will keep in the refrigerator for several months. The recipe below will make about 2 cups of marmalade. As the basic formula for this marmalade is equal weights of fruit and sugar, you can basically start with any amount of citrus you like and adjust accordingly. Clementine orange small batch marmalade, with added vanilla bean paste (optional)
10smallclementines7 for slicing and 3 for juicing
1/2cupfreshly squeezed clementine juice
Optional: 1 tsp. vanilla or vanilla bean pasteor 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.