Buzz
Photo: Greg DuPree, Food Styling: Emily Nabors Hall, Prop Styling: Julia BaylessIs there any better marmalade for a holiday celebration? We don't think so. This easy-to-make clementine, cranberry, and ginger jam is far superior to any store-bought version. With no need for temperature checks or canning, the fruit’s natural pectin takes care of everything. The ginger amplifies the citrus and cranberry flavors, creating a balanced tart-sweet harmony, while the clementine peels lose their bitterness as they cook, providing a pleasing texture contrast. You can use any thin-skinned citrus, such as Satsuma mandarins, tangerines, or Valencia oranges. Just be sure to thoroughly wash the citrus before beginning the recipe.
To check if the marmalade has set, place a small plate in the freezer for five minutes to chill. Then, spoon a bit of the marmalade onto the plate. It should slightly pool and gel. If it spreads across the plate, it needs more time.
Ingredients List
1 lb. (approximately 4) clementines
1/2 cup fresh or thawed frozen cranberries
1 cup granulated sugar
1 tablespoon freshly grated ginger (from a 3-inch piece)
1 pinch kosher salt
Preparation Instructions
To Prepare the Clementines:
Begin by washing, drying, and peeling the clementines. Set the peeled fruit aside, discarding about half of the peel. Use a paring knife to carefully remove any thick sections of the white pith from the remaining peel, leaving some of the thinner pith. Slice the peel into very fine strips and cut any longer pieces (greater than 1 inch) in half. The total amount of peel you should have is about 1/3 cup.
Boil the Peel:
Place the sliced peels into a medium-sized saucepan, then pour in 1½ cups of water. Bring the mixture to a boil, then reduce the heat to low. Cover the pan and let it simmer without stirring for 25 to 30 minutes until the peels become tender.
Prepare the Fruit:
While the peels are cooking, cut off the top and bottom ends of each clementine. Slice off the white pith from each fruit, working from top to bottom. Hold the clementines over a bowl to catch any juice and carefully cut out each segment between the membranes, placing the segments onto a cutting board. Squeeze any remaining juice from the membranes into the bowl and discard the membranes. Finally, finely chop the clementine segments and cranberries, adding them to the bowl along with any juice from the cutting board.
Simmer the Marmalade:
Add the chopped clementine mixture, sugar, ginger, and salt to the saucepan with the peels. Bring the mixture to a boil over high heat. Once boiling, lower the heat to a simmer, leaving the pot uncovered and stirring occasionally. Continue cooking for 20 to 25 minutes, until the liquid thickens and a spoon leaves a visible trail when dragged through it.
Allow to Cool:
Transfer the marmalade to a small container and let it cool for 30 minutes. Once cooled, refrigerate for at least 1 hour. Store the marmalade in an airtight container in the refrigerator for up to 5 days.
Nutrition Information (per serving)
| 157 | Calories |
| 0g | Fat |
| 41g | Carbs |
| 0g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 157 | |
| % Daily Value * | |
| Total Fat 0g | 0% |
| Saturated Fat 0g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 14mg | 1% |
| Total Carbohydrate 41g | 15% |
| Dietary Fiber 1g | 4% |
| Total Sugars 38g | |
| Protein 0g | 1% |
| Vitamin C 25mg | 28% |
| Calcium 16mg | 1% |
| Iron 0mg | 1% |
| Potassium 101mg | 2% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
