Featured Recipe
Spiced Clementine Marmalade
By Kate
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Marmalade made from fresh clementines simmered with sugar and lemon juice, infused with ginger and star anise for a warm, aromatic touch. The fruit is softened by slow boiling before being julienned into strands and cooked until set. The unusual spices add depth and subtle heat, shifting the usual bright marmalade profile. Takes about 1 hour 50 minutes total. Yields roughly 550 ml, slightly larger batch. Keeps refrigerated up to a month.
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Prep:
20 min
Cook:
Total:
Serves:
2 cups
marmalade
preserves
fruit spreads
clementines
spiced recipes
Introduction
Clementines. Tangy, bright, can be bitter—peel and pith especially. Simple sweetness not enough. Add spice. Ginger’s sharp bite, star anise’s warm licorice note. Results? Marmalade with a twist. Slow simmer breaks down the tough skins, softens fruit into strands. Juice and sugar meld with aromatic hints. That long simmer? Essential. Flavor deepens, peel tenderizes. You get texture and zip. Cook long enough to thicken—not too short, not too long. Leftover pith adds body if trimmed carefully. Serve chilled or room temp. Slather on hearty bread or dollop onto creamy cheeses. Store sealed, use within weeks. Brightness with a spicy kick. Calls for patience and a taste for twist.
Ingredients
About the ingredients
Use firm, ripe clementines with thin skin. More fruit than usual to balance out the added spices. Ginger grated fresh is best; dried ginger powder won’t impart the same lively heat. Star anise whole—remove before storing. Lemon juice must be fresh for natural acidity and brightness. Sugar amount adjusted slightly for optimum gel given the added liquid from the ginger. No pith discarded, only bruised or tough patches removed to keep pectin content. This recipe suits vegans and is allergen free. Measuring cups approximate metric for ease. Store marmalade cool and airtight for longevity.
Method
Technique Tips
Boiling whole fruit first softens peel and reduces bitterness. Simmer just over an hour so peel breaks down but doesn’t disintegrate. Let cool warm before chopping to handle easily. Julienning peel creates strands for texture versus dice or mash. Careful seed removal important—tiny seeds can spoil texture and bitterness. Returning ingredient mix to clean pan avoids carried-over burnt sugar or residue affecting flavor. Skim foam diligently during cooking. The plate test: spoon a dollop on chilled plate, tilt it after a minute—slow to run means set. Timing slightly longer than usual to account for extra moisture from fresh ginger. Filling hot sterilized jars prevents spoilage. Marmalade firms further as it cools. Consume within a month for fresh flavor.
Chef's Notes
- 💡 Select firm clementines. Thin skin preferred. Thin peels reduce bitterness. Too many seeds can ruin texture. Aim for ripe but not overripe. Grate fresh ginger, not dry. Works better. Natural heat plus flavor.
- 💡 Avoid boiling too vigorously. Start slow then simmer. Fruit needs time to soften but not lose shape. Check for peel cracking. Drain after simmer. Let it sit until just warm. This helps chopping.
- 💡 Julienne clementines finely. Keep pulp included. Adds bite to your marmalade; avoid mush. Remove bad spots thoroughly. Skimming foam is crucial while cooking. It affects clarity. Pay close attention.
- 💡 Use fresh lemon juice. Store properly as this prevents spoilage. Marmalade firms up as it cools. Hot jars are needed for filling. Sealing while hot keeps freshness.
- 💡 Test for set on a chilled plate. Spoon a dollop and tilt. If it runs slowly, it’s ready. Timing must account for ginger moisture. One last note: avoid excess pith.
Kitchen Wisdom
How to adjust sweetness?
Reduce sugar if too sweet. But do it carefully. Keep balance right. No too little, or it won’t gel.
Can I use other citrus?
Yes. Oranges can work too. Maybe even lemons. But taste will change. Every fruit brings its profile.
Why is it too runny?
Could be undercooked. Not enough boil time. Losing moisture is another reason. Adjust next try.
How long does it last?
Lasts about a month. Chill it well after cooling. Store in airtight jars. Keep away from heat and light.
