Hello everybody, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, clementine jam. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Clementine Jam has a unique, brilliantly fresh flavor that plays well with all kinds of toast, croissants, scones, and biscuits. Meanwhile, finely slice clementine peel then stir into boiling sugar-lemon syrup. Be the first to know about the Grateful Dead's exclusive limited-edition releases, breaking news on the band, community events, and so much more. By submitting my information, I agree to.
Clementine Jam is one of the most popular of recent trending meals in the world. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions daily. They’re fine and they look wonderful. Clementine Jam is something that I have loved my entire life.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook clementine jam using 4 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Clementine Jam:
- Get 8 tbsp lemon juice
- Prepare 1.4 kg clementines
- Get 340 g granulated sugar
- Get 2 tbsp vanilla extract
Tangerines, mandarins and other similar loose-skinned citrus in season at this time of year can be substituted for clementines. Canning and Preserving , condiments A quick and easy jam that doesn't require canning and is delicious spread on toast or as an accompaniment to a honey baked ham! This Clementine marmalade will convert those who think they hate marmalade! There is no hint of bitterness at all and the hint of vanilla make it taste just like a Creamsicle.
Steps to make Clementine Jam:
- Place a small saucer plate in the freezer.
- Peel the clementines and then cut each one in half to check for any seeds.
- Using a food processor, in batches if necessary, process the clementines until smooth.
- Pour the puree into a heavy based saucepan and then add in the lemon juice, vanilla extract and sugar. Mix well and bring to the boil then reduce the heat slightly and simmer for about 30-40 minutes without the lid. Stirring regularly.
- To test the jam is a good consistency, using the frozen plate drop a teaspoon size bit of jam and let it cool for a few minutes. If the jam firms up its ready but if not, it'll need a little longer over the heat.
- Preserve the jam using your preferred canning method. If you choose to place it in fridge instead, it'll last up to 2 weeks.
- ~CANNING~ I chose to use the inverted method for canning. Place the jars and lids in a separate pot of simmering water. Do not remove from the hot water until ready to fill in with the jam.
- I sterlised a glass jar with boiling hot water from the kettle instead of using a ladle, using this method as it will create less mess.
- When the jars are removed from the water, ensure that the insides are not touched to avoid contamination and to keep the jars sterlised.
- Seal with the lid tightly and then turn the jars upside down for at least 45 minutes. When the lid doesn't pop anymore then the jars are sealed and can be stored for up to a year in the pantry.
This Clementine marmalade will convert those who think they hate marmalade! There is no hint of bitterness at all and the hint of vanilla make it taste just like a Creamsicle. Sometimes you get a sour batch of Cuties, and when you do, this is a great way to avoid wasting them. We want to help prevent food waste and show you ways to use what we call misshapen or. Last Christmas I chose orange and green as my decorating palette with clementines (a.k.a Cuties) playing a central role.
So that is going to wrap it up with this exceptional food clementine jam recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
