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Is anyone out there particular about their marmalade? Well I am! ....................
I always thought that I didn't care much for marmalade; it was either too bitter, had too much peel, the peel was tough or it just tasted like it had been cooked to death. Several years ago I realized that I LOVE marmalade, if it's prepared correctly- having none of the above personality defects. I started making my own (sometimes crazy) versions and have had a lot of fun experimenting with different fruit and spice combinations.
I think this Clementine and Cranberry Marmalade is my favorite thus far; it's bright, fresh, sweet and................. just so lovely to look at on a slice of toast or English muffin or in a pretty clear jelly jar. It's also delicious for glazing a ham, drizzled over pound cake, on pancakes.... and talk about a gourmet PB&J! Combine it with a splash of balsamic vinegar along with a touch of Sriracha and you have a quick, easy, fun and festive appetizer served over cream cheese with crackers along side. The wonderful uses for this condiment are really endless.
One of the secrets of retaining the fresh taste of the fruit is using the freezer jam method which avoids cooking the fruit and sugar for hours on end, resulting in a drab, dull taste and color. There's no pot-watching as in the traditional method and the hands-on time is minimal. The mixture does have to sit in "time-out" with an occasional stir until all the sugar is dissolved, but I have a little trick to help speed up this process which I share in the directions below.
I really enjoy having jam in my freezer; it's great to pull out for a hostess gift, a yummy treat for a neighbor or just to tell someone who's having a tough day that you care about them. It seems that everyone appreciates a bit of sweet, heavenly, fruity love in a jar! Now is the perfect time to whip up a batch or two of this yummy treat - you'll love having it for the holidays!
Oh, and if you're in the neighborhood, stop over for lunch.............. it might not be super-duper-fancy-dancy, but I've got lots of this wonderful Clementine Cranberry Marmalade and a bunch of Indian Flat Bread to go with it! We'll just chat and get to know each other a little better! 🙂
Clementine-Cranberry Marmalade
2 cups prepared fruit - clementines vary greatly in size - this will determine how many you'll need. I had fairly large clementines and I used about 8 of them.
2 Tbsp. fresh lemon juice
4¼ cups sugar, measured into separate bowl (measure carefully! and don't use more or less - making jam is a precise science and it won't turn out right if the ingredients are not accurately measured)
1 cup dried cranberries
¾ cup water
1 box powdered fruit pectin, I used Sure Jell
Directions:
1. Wash and dry your glass jars - mixture will make slightly more than 5 cups of marmalade. You can use any size jars.
2. Remove colored part of peel from the oranges using a vegetable peeler. Cut the peel into thin slivers, or finely chop. I use one of these zesters - it works perfectly to remove the peel in small slivers. Peel and discard remaining white part of peel from the clementines. Coarsely chop the fruit, reserving any juice. Mix with the slivered peel along with the lemon juice. Measure 2 cups of the fruit mixture into large microwave safe bowl. Add sugar and stir for 3-4 minutes.
3. This is the little trick I told you about in the post. Freezer jam can be a bit grainy as it is hard to dissolve all the sugar. This trick will prevent the grainy problem - place bowl with fruit mixture in the microwave and heat on high for 3 minutes. Remove and stir again for another 1-2 minutes. Let mixture sit for an hour or two, stirring occasionally. If all sugar is not dissolved after 1-2 hours repeat microwave step and stir well. After all sugar is dissolved, add dried cranberries.
4. Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Boil and stir 1 min. Add to fruit mixture; stir for another 3 minutes.
5. Fill jars to within ½ inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Marmalade is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw before using.
jp morgan says
This looks absolutely delicious...can't wait to make it for Holiday Gifts.
Would you please send me the template for the labels for Clementine-Cranberry Marmalade.
Thanks again for sharing such great recipes.
jp morgan
Chris Scheuer says
Thanks, JP! Just sent the labels, hope you enjoy this recipe!
Billy says
This looks so great. I have yet to make my own marmalade at home because I usually buy it from the store but this time I think I am doing it myself! Can't wait!
Chris Scheuer says
Enjoy!
alicia says
Looks great! Do you think I could use fresh cranberries?
Chris Scheuer says
Hi Alicia,
I think you could use a few fresh cranberries in here but I would probably chop them up.
Sue Davidson says
Thank you SO MUCH for this recipe. I was blessed with 2 large bags of clementines & didn't know what do with them.. I don't care for the traditional orange marmalade & decided to try a batch of yours. I am blown away!! It has such a fresh orange taste, & along with the cranberries, makes for a perfect taste bud thriller! Have shared with family, friends & neighbors & they all love it! The only complaint has to do with prepping those little devil clementines. Tedious to say the least but oh so worth it! Thanks again!
Chris Scheuer says
So happy you enjoyed this, thanks for letting us know.
Marilyn says
Could this be processed and not frozen? I really don't have refriigerator space. Would I have to change anything.
Jim B. says
I also love marmalade, but I use, mandarin oranges, no white pith to scrape away, also for a variation I use ,lemons and limes. all three made for a different taste. don't be afraid to innovate, when you use lemons and limes ,don't use the section cover as it is tough when cooked, scrape the pulp out, a bit more work but worth it.
sweetpeaskitchen.com says
This marmalade looks fabulous! I have never tried a clementine marmalade before. These would be great for homemade Christmas gifts! 🙂
Anh says
Lovely, lovely marmalade!
My Inner Chick says
--I adore marmalade :))) & this looks utterly DeLish. Love the photos, too. X
Inside a British Mum's Kitchen says
What a really beautiful post! it's gorgeous and so is the recipe for the fantastic marmalade - I love marmalade also - but always on toast and I'm sure this would be sensational
mary x
Heather @ girlichef.com says
Oh, it sounds scrumptious...and beautiful- love the colors!
www.you-made-that.com says
Beautiful marmalade, I love the colors and flavors.
Veronica says
This looks so good! I have never made jam but just bought some freezer jam pectin last night-what a coinkidink! 🙂 I wanted to make some jam with some fruit I have leftover from a friendship fruitcake starter (it's not candied fruit) but you've given me another idea!
Eri says
Yeaaay!! I have work to do in the weekend! Naan Bread and Clementine-Cranberry Marmalade!
I have all the ingredients for this jam, what a sweet Christmas gift this would be!
Hovkonditorn says
This sounds really good!
The Café Sucré Farine says
Sandra, you are one of the most encouraging people I know! I aways feel like I get a huge pat on the back when you leave a comment -thanks for your kind words!
Sandra says
I haven't had enough marmalade in my life and this is a great place to start. Have you ever considered a mail order business? Your sales would be through the roof!
Jay says
sounds hearty n irresistable..
Tasty Appetite