Clementine and ginger marmalade recipe

1. Halve the clementines widthways, then slice as thinly and evenly as possible with a small, serrated knife. Transfer to a mixing bowl with the grated ginger and cover with 1.35ltr water. Place a small plate over the fruit to keep it under water, then cover the bowl with clingfilm. Chill overnight. 
2. The next day, tip everything into a large jam pot or deep sauté pan. Bring to a boil over a medium-high heat, then reduce the heat to low and simmer very gently without stirring for 1 hr or until the peel is very soft, poking down any pieces of fruit that rise above the liquid once or twice during cooking. If you don’t have a sugar thermometer, put a small plate in the freezer.
3. Add the sugar and lemon juice to the jam pot or pan, stir briefly then return to a gentle simmer over a medium heat. Reduce the heat to low then cook without stirring for 20 mins, skimming any foam from the surface, until the sugar has completely dissolved.
4. Turn up the heat to medium and simmer briskly for 30-40 minutes until the mixture reaches 105°C on a sugar thermometer, stirring occasionally, and continuing to skim off any foam. Check the temperature after the first 15 mins – the longer it’s simmered for after reaching 105°C, the thicker the marmalade will be. If you don’t have a thermometer, spoon a little marmalade onto the frozen saucer – it should start to set within 5 mins and form a skin that wrinkles when pressed. If it’s not ready yet, continue to cook, checking the temperature or spooning a little onto the frozen saucer every 5-10 mins.
5. When the marmalade is ready, remove from the heat and set aside for 15 mins to thicken slightly. Carefully spoon into hot, sterilised jars* and seal while still warm. Turn upside down for 2 mins, then stand them the right way up again (this should create a vacuum seal). Leave to cool to room temperature before wiping down the jars and labelling, then leave for at least 24 hrs before using. Store in a cool, dark place for up to 1 year; once opened, keep in the fridge.

^*To sterilise glass jars, wash in hot, soapy water and rinse well. Dry in the oven for 15-20 minutes at gas 1, 140℃, fan 120℃ until hot and completely dry. Boil metal lids and rubber seals for 10 mins, then leave to dry.

Tip: To soften the peel in a slow cooker, use 850ml water instead of 1.35ltr then cook on low for 6-8 hrs. Transfer to a large pan and continue from step 3. Try using this preserve for our spiced marmalade glazed gammon recipe.

See more Christmas jam and preserves recipes