Over Christmas I kept meaning to buy a box of clementines, but the Satsumas kept coming in our CSA box, so we were fully stocked on citrus to eat out of hand. But when I stopped in at Trader Joe’s this weekend, the clementines just looked so pretty, so I bought a 2 lb. bag and thought, I’ll make marmalade. Well, refrigerator marmalade. These little guys were sweet, so I knew they’d be fantastic.
I sliced about half of them and peeled the rest so I wouldn’t have too much rind. In retrospect, I should have just sliced all of them and sliced them really thinly. The rinds didn’t break down as much as I anticipated, so I have some fairly big chunks in my marmalade. Let your preference be your guide, but I’d say go for a 1/8 to a 1/4-inch slices. My love of ginger is starting to be well-documented here, so a 1/2 c. of finely chopped crystallized ginger also went into the mix.
The refrigerator marmalade has about 4 cups of sugar in it, so it’s really sweet. There’s no doubt about that. But it took on an almost honeyed quality and the ginger pops a bit more when you spread it on a buttermilk biscuit, which we did this morning. Next time, I’ll dial back the sugar and I might actually use half brown sugar to see if that honeyed, caramelized flavor can be drawn out without drastically changing the color.
Clementine Ginger MarmaladePrint Recipe
- 2 lbs. of clementines, sliced thinly in 1/8 to 1/4 in. half moons
- 4 c. granulated sugar
- 5 c. water
- 1/2 c. crystallized ginger, finely chopped
Place a small saucer or dish in the freezer (this will be used to check whether the jam has set).
In a Dutch oven, bring clementines and water just to a boil. Reduce heat to medium and simmer for 15 minutes, or until rinds are softened. Mix in sugar and stir until dissolved completely. Bring the mixture back up to a boil and add in ginger. Cook for 50 minutes, jam should be set.
Test it on the small saucer by spooning a few drops onto the dish. Put it back in the freezer for a minute. Run your finger through the marmalade. If it separates and leaves a line, or wrinkles, it's set.
Adapted from Taste.com.au