Ginger Clementine Marmalade - This Year's Notes

[sarahbyrdd]

2.25 lbs of clementines
1 oz of fresh ginger peeled and sliced thin across the grain
peel of one lemon
1 cup lemon juice
4 cups water
2 lbs. Sugar

Put whole clementines in a pot with enough water to cover and bring to a boil.  Discard water.  Repeat.

When the clementines are cool enough to handle, chop and return to pot with the ginger, lemon peel, juice, and 4 cups water.  Bring to a boil and let simmer for about a half an hour until the ginger and peels are tender.  Blitz with a stick blender if you want smaller chunks than you've already made.

Add 2 lbs of sugar and bring to a boil.  Cook until mixture reaches gel point (220 degrees or sets up on a chilled saucer).  This may take a while.

Ladle in to hot clean jars and water process for 10 minutes to make shelf stable.

Yield: 12 4oz jars plus 8oz for the fridge.

Right out of the pot I'm not really tasting the ginger, except maybe on the finish.  With any luck it'll come out more as it sits.  Next year more ginger. 

Comments

[kuzu-no-ha.livejournal.com]

Is the boiling repeat to remove wax from the peel or is it something else?

[sarahbyrdd.livejournal.com]

As near as I can tell it does three things: gets rid of the wax, draws off some of the bitterness, and softens up the peel before you add the sugar. I've seen mentions that if the peel isn't softened before the sugar is added it stays tough and chewy.

[kuzu-no-ha.livejournal.com]

Oh interesting! Citrus is a strange thing.
I set peels to soak in vodka a few weeks ago to make cordial. It smells delicious.

[gildedacorn.livejournal.com]

How long is "a while?"

[sarahbyrdd.livejournal.com]

Half hour? Hour? Longer? Depends on how juicy your fruit was, how big your pan is and all that. You need to simmer out enough water from the mixture so that you can actually reach 220 (ish), that won't happen until your water content is quite reduced.