Home-made Marmalade

So first there was lemon curd. Then there was marmalade. Actually, I’m not entirely sure they came in that order. That’s simply the order they entered into my life in terms of cooking challenges! Do you eat marmalade? I got a little addicted to it during my first year at university, I’m not entirely sure why… though I think it might have been to do with the common student obsession with toast!

When my mum sent me the recipe for Lemon Curd, on the same page was a recipe for Clementine Marmalade. Now, it looked pretty simple to me. And the markets here are full of inexpensive heaps of clementines! It was only logical that I should try and make some. I mean you would do the same wouldn’t you? No? Maybe it’s just me then.


I bought my kilo of clementines, and a large amount of granulated sugar. And one Sunday set about to work. A lot of chopping. Sugar. Lemon juice. Water. Simple right? Well… sort of. It turned out to be rather a huge recipe, something I hadn’t quite foreseen. Which meant that I wasn’t quite sure about the setting temperature… on a cold plate it didn’t seem to be forming a skin, and yet I was scared of over-boiling it. When my internet connection finally came back later that day (tuh!) and I looked up marmalade making tips, it all looks rather tricky and more complicated than I anticipated.

So I put the sloppy mixture into jars, after about 40 minutes of boiling. I sealed them. I put them in a cupboard. I went off in a grump.

But guess what? After a week or two, it has thickened up quite well. It may be a teensy bit runnier than normal marmalade but it’s certainly spread-worthy! And a delicious balance between bitter & sweet. Genius. And it really was quite simple.

Now I just have to figure out how to make toast. With a microwave.

Clementine MarmaladeΒ Β (Recipe from ‘Jams & Chutneys by Thane Prince)

750g white granulated sugar
750g washed clementines
juice of 2 lemons

Take out the pips & finely chop or food process the clementines. Put into large pan with 1 litre water and the lemon juice. Bring to the boil and simmer for about 7-10 mins to soften the skins.

Add the sugar, stir until completely dissolved, and cook at a boil for about 25 minutes then test for a set by putting a small teaspoonful onto a plate that has been in the fridge. Setting point is when a skin begins to form on the marmalade after a couple of minutes in the fridge. (It is a large quantity of liquid, so may need longer.)

Once it has reached setting point (don’t overcook!) pour into sterilized jars, seal and label when cool.

Share this: