This is a lovely marmalade any time of the year. It has an amazing citrus flavour with the added warmth of the ginger. This stunning marmalade certainly brightens up a dull morning!
It is great for breakfast spread generously on your toast, in my marmalade loaf cake or even spread on gammon or in sauces during the festive season.
It is also great for a very special homemade Christmas gift for friends and family.
The preparation is done the day before making the marmalade so make sure you have the time set aside over two days.
Start by squeezing the juice from the clementines.
Put the juice into a large pan or preserving pan.
Using a paring knife scrape the pulp from the peel and put in a muslin bag with the pips.
Slice the ginger into 2cm chunks and add to the muslin bag.
Add the water to the pan.
Use a sharp knife and shred the peel finely and add to the pan.
Tie the muslin bag up securely and add to the saucepan.
Cover the pan with a a clean tea towel and leave in a cool place overnight.
Put a few saucers in the freezer for testing the setting point tomorrow.
The next day add the lemon juice, then bring the saucepan to the boil then reduce the heat and simmer for 30 minutes.
Place the jars in the oven at 140°C (120°C fan) faced down for 30 minutes to sterilise.
Remove the muslin bag and carefully squeeze the liquid back into the saucepan.
Add the sugar and stir over a low heat until all the sugar has dissolved. Once the sugar has dissolved boil for 15 minutes.
Take the pan off the heat and put a small amount on one of the cold saucers and leave for a few minutes. If it wrinkles when you push your finger over the surface then it has reached setting point. If it doesn't wrinkle then place the pan back on the heat and boil for another 5 minutes. You may need to do this a few times before setting point is reached. Don't be tempted to rush this stage or you will not have nicely set marmalade.
Once the setting point is reached, take off the heat and allow the marmalade to settle for 10 minutes before putting into the jars. If you don't do this you will not get an even spread of peel and it will float to the top of the jars.
Using a jam funnel fill the jars to the top with marmalade.
Once the marmalade is in the jars, seal with the lids and label.
Clementine & Ginger Marmalade
Sarah's servings: 6 x 190ml jars
Sarah's skill: Medium
INGREDIENTS
1.2kg clementines
200g fresh ginger
1.5 ltr water
2 Lemons, juiced
1 kg preserving sugar
METHOD
Squeeze the juice from the clementines.
Put the juice into a large pan or preserving pan.
Using a paring knife scrape the pulp from the peel and put in a muslin bag with the pips.
Slice the ginger into 2cm chunks and add to the muslin bag. Tie the bag up securely and add to the saucepan.
Add the water to the pan.
Use a sharp knife and shred the peel finely and add to the pan.
Cover the pan with a a clean tea towel and leave in a cool place overnight.
Put a few saucers in the freezer for testing the setting point tomorrow.
The next day add the lemon juice, then bring the saucepan to the boil then reduce the heat and simmer for 30 minutes.
Place the jars in the oven at 140°C (120°C fan) faced down for 30 minutes to sterilise.
Remove the muslin bag and carefully squeeze the liquid back into the saucepan.
Add the sugar and stir over a low heat until all the sugar has dissolved. Once the sugar has dissolved boil for 15 minutes.
Take the pan off the heat and put a small amount on one of the cold saucers and leave for a few minutes. If it wrinkles when you push your finger over the surface then it has reached setting point. If it doesn't wrinkle then place the pan back on the heat and boil for another 5 minutes. You may need to do this a few times before setting point is reached. Don't be tempted to rush this stage or you will not have nicely set marmalade.
Once the setting point is reached, take off the heat and allow the marmalade to settle for 10 minutes before putting into the jars. If you don't do this you will not get an even spread of peel and it will float to the top of the jars.
Using a jam funnel fill the jars to the top with marmalade.
Once the marmalade is in the jars, seal with the lids and label.
Equipment Used
SARAH’S EXTRA SLICE
You will need a large pan or a jam pan as shown above and a jelly bag
Make sure after setting point is reached you let the marmalade cool for 10 minutes before putting in the jars or the peel will float to the top of the jars.
The marmalade will last up to 1 year stored in a cool place.
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