Clementine Marmalade

Make homemade clementine marmalade with warming cinnamon and star anise, an easy food processor shortcut, and helpful tips for setting, freezing and thoughtful gifting.

CHRISTMAS

10/15/20262 min read

Homemade orange marmalade in glass jars with a wooden spoon and rustic brown paper packaging.

Spiced Clementine Marmalade

Marmalade is one of the great gifts, and this is the quick, friendly version. Instead of the long soaking and slicing that traditional Seville orange marmalade asks for, you pulse sweet little clementines or mandarins in a food processor, simmer them with lemon, and have jars of glowing, softly spiced marmalade in about an hour and a half.

It's sweeter and gentler than the classic bitter kind, and it's wonderful on hot buttered toast.

A little cinnamon and star anise turn it into something cosy and Christmassy, and it makes a lovely gift for anyone who loves breakfast.

The only thing that needs your attention is knowing when it's set, and I'll show you two simple ways to tell.

Troubleshooting

Making It With the Grandkids

The chopping and cooking are for adults only, because of the knives, the food processor and the very hot marmalade. Keep children well away from the stove, the hot jars and the oven.

• Ages 3 and up: scrub the fruit (a soft brush is fun), and decorate labels and gift tags.

• Ages 5 and up: pick the pips out of the fruit halves once an adult has cut them, and cut the fabric circles with child-safe scissors.

• Ages 6 and up: measure out the sugar and drop the star anise into each jar before sealing, with an adult filling them.

• Ages 7 and up: tie string or ribbon around the jar lids once the jars are completely cool.

• Adults only: the knives, the food processor, the oven, the boiling and the filling.

Variations

• Ginger: add 2 tbsp finely chopped crystallised ginger when you add the sugar.

• Vanilla: swap the cinnamon and star anise for a split vanilla bean.

• Whisky or brandy (adults only): stir 2 tbsp into the marmalade after it's set, just before jarring. Label clearly, and keep it away from children.

• Orange and clementine: replace 300 g of clementines with 2 sweet oranges for a more traditional flavour.

Kim's Tips ♥

• ♥ Put your saucers in the freezer before you start the marmalade. It's the simplest trick for testing the set.

• ♥ Use a big, wide pot. Marmalade boils up fast, and a wide pot helps it thicken quickly.

• ♥ Don't skimp on the lemon pips. They're the secret to a good set.

• ♥ Don't leave the pot once it's boiling. It can catch on the bottom, and a burnt marmalade is a sad thing.

• ♥ Pop a sliver of cinnamon stick in each jar for a pretty finish. Just remember to warn the recipient.

• ♥ Make an extra small jar for yourself. It's lovely to taste your own work at breakfast.

• ♥ If the set seems doubtful, don't panic. Runny marmalade makes a lovely topping for ice cream or yoghurt.

• ♥ Wait a week or two before you give it away. The flavours mellow and the set firms up.

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This post is part of my Edible Gifts From the Kitchen series.

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With love, Kim xx

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