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sarahbyrdd2.25 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.
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.
